Dum Mix veg Biryani in curry Leaves

Name: Dum Mix veg Biryani in curry Leaves
Total time: 2700 s
Yield: 3person
Cuisine: Indian
Ingredients: 1 cup basmati rice; 6/7 curry leaves; 1/2 cup Desi ghee; 1 Onion chopped; 1 Tomato chopped; 2 Green chili chopped; 1 tsp ginger garlic paste; 1 carrot cut in to small peices; 1/2 cup Mushroom peices; 1/2 cupGreen pease; 8/9 Soyabean bari; 1 Capsicum chopped; 1/4cup Beans small pieces; 1 potato small pieces; 1/4 cup paneer pieces; 4/5 cashews; 10/15 Raisins; 1 tsp Cummin seeds; 1 tsp Turmeric powder; 1 tsp Red chili powder; 1 tsp Garam masala; To taste Salt; 1 tsp biryani masala; 1/2inch Cinnamon stick; 2 Cloves; 6/7 whole Blackpepper; 1 Bay leaf

Archana Agrawal @archanaagrawal

#GA4
#Week16
#Biryani
Biryani is bhi tasty healthy food for everyone.It is made lots of vegge cooked basmati rice & many spices. I cooked with mushroom grean pease paneer carrot & curry leave flavoured.it is cooked easy & in short time.

Archana Agrawal @archanaagrawal

Saved

Ingredients

45minutes

3person

1 cupbasmati rice
6/7curry leaves
1/2 cupDesi ghee
1Onion chopped
1Tomato chopped
2Green chili chopped
1 tsp ginger garlic paste
1carrot cut in to small peices
1/2 cupMushroom peices
1/2cupGreen pease
8/9Soyabean bari
1Capsicum chopped
1/4cupBeans small pieces
1potato small pieces
1/4 cuppaneer pieces
4/5cashews
10/15Raisins
1 tsp Cummin seeds
1 tsp Turmeric powder
1 tsp Red chili powder
1 tsp Garam masala
To tasteSalt
1 tsp biryani masala
1/2inchCinnamon stick
2Cloves
6/7whole Blackpepper
1Bay leaf

Saved

Steps

45minutes

1

First Rice soak in water for 30 minutes.Take a pan add water & rice. Half cook rice. Srain water.
2

Take a pan add water mushroom & green pease & soyabean bari. Boil all & strain water.
3

Take a big vessel.Add ghee. Heat ghee add cummin seeds crackle then add curry leaves bay leaf & ginger garlic onion.
4

Add all vaggi.
5

Add all spices.
6

Mix well properly. Shout them for 4/5 minutes.add cashew & raisin.Add half cooked rice. Mix well properly.
7

Tranfer into bowl. Garnise chopped Coriander & curry leaves. Serve hot with Coriander chuteny.