Restaurant style Veggie Biryani pulao

Name: Restaurant style Veggie Biryani pulao
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup basmati rice; 1/2 cup cauliflower florets; 1/2 cup chopped carrots; 1 chopped capsicum; 1 chopped potato; 1 tbsp green peas; 1 cup tomato puree; 1 /2 cup fresh curd; 1 tbsp cumin seeds; 5-7 Black pepper; 5-7 cloves; 1.5 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp coriander powder; 1.5 tsp biryani masala; to taste Salt; Oil for frying

DrKhushboo Bansal @DrKhushboo_1984

Kalyan

#goldenapron3

DrKhushboo Bansal @DrKhushboo_1984

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Ingredients

30 minutes

2 servings

1 cupbasmati rice
1/2 cupcauliflower florets
1/2 cupchopped carrots
1chopped capsicum
1chopped potato
1 tbspgreen peas
1 cuptomato puree
1/2 cup fresh curd
1 tbspcumin seeds
5-7Black pepper
5-7cloves
1.5 tspred chilli powder
1/2 tspturmeric powder
1 tspcoriander powder
1.5 tspbiryani masala
to tasteSalt
Oil for frying

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Steps

30 minutes

1

Wash the basmati rice thoroughly. Soak them for 1/2 an hour. In a pressure heat oil, add cumin seeds, cloves black pepper. Saute for a minute. Add the rice. Saute for another minute. Add salt as per taste and add water appropriately. Pressure cook for 2-3 whistles. Keep aside.
2

In a kadai, heat oil add cumin seeds, add the spices. Saute for a minute, add the tomato puree. Cook till it leaves the sides. Now add 1/2 cup water and curd. Mix well. Cook for another 2 minutes. Switch off the flame. Gravy is ready.
3

In another kadai heat oil for deep frying the veggies. Wash and clean the veggies properly. Deep fry them.
4

Add these fried veggies in the gravy. Mix well. Now transfer this entire gravy in the rice. Mix well. Serve with any raita.