Vegetable Biriani

Name: Vegetable Biriani
Ingredients: 2 1/4 c. rice; 1 each onion, sliced; 1 each carrot, sliced; 6 each cloves (powdered); 3 small cinnamon pieces; 1 1/4 c. peas; 1 c. potato; 1 bunch coriander leaves; 2 tsp. flour; 2 tsp. salt; 6 c. water; 2 each bay leaves; 1 1/2 tsp. chili powder; 2 each cardamom (ground); 2 tsp. cumin seed (white); 1/8 c. Ricotta cheese; 2 each green chiles; 1/2 Tbsp. ginger paste; 4 tsp. butter; salt to taste

20 ingredients

7 steps

Ingredients

2 1/4 c. rice
1 each onion, sliced
1 each carrot, sliced
6 each cloves (powdered)
3 small cinnamon pieces
1 1/4 c. peas
1 c. potato
1 bunch coriander leaves
2 tsp. flour
2 tsp. salt
6 c. water
2 each bay leaves
1 1/2 tsp. chili powder
2 each cardamom (ground)
2 tsp. cumin seed (white)
1/8 c. Ricotta cheese
2 each green chiles
1/2 Tbsp. ginger paste
4 tsp. butter
salt to taste

Directions

1

Wash and soak the rice for 10 minutes.
2

Deep fry the Ricotta cheese in butter and keep aside.
3

Fry the onion and bay leaf in butter until brown; add chili powder, salt, cloves, cardamom, cinnamon, cumin seed, powder and water and boil.
4

Add carrot slices, rice, peas and fried Ricotta cheese and cook until the rice has absorbed all the water and each grain is separate.
5

Fry the potatoes and add it to the dish and cover the vessel.
6

At the end, add the coriander to garnish.
7

Serves 6.