Vegetable Biryani

September 14, 2017


For the Chutney

50 gm coriander leaves
1 tbsp coconut
1 green chili
1 tsp ginger garlic paste
1/2” cinnamon
2 cloves
For the Rice

1 cup brown or red rice, soaked for 8-10 hours
2 cups mixed veggies
200 gm steamed and pureed tomato
¼ coconut
1 tsp whole garam masala like cinnamon, clove, black pepper
1 tej patha
For Tempering

1 tsp cumin seeds
1 tsp red chilli powder

For the Chutney

Grind the chutney ingredients to make a paste.

For the Rice

Wash and cook the rice with whole garam masala and salt. Steam the vegetables.

Make a sauce from the tomatoes and ground coconut. When the rice is cooked, mix in the tomato-coconut paste. In a pan sauté some cumin seeds, add red chili powder, green chutney and the steamed vegetables and mix well. In a bowl in alternate layers place the rice and vegetables and bake in an preheated oven at 180C for 10 mins. You can add a sprinkling of the ready biryani masala (not recommended) to add flavor

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