• In a large cooker, heat LITE HOUSE Rice Bran Oil and sauté the whole spices. • Sauté onions and ginger-garlic paste well. • Add in the mixed vegetables and cook till all the vegetables shrink. • Add in curd while keeping the flame on low. • Add in all spice powders and salt to taste. Mix well. • Also add in coriander leaves, mint leaves and fried onions. • Spread soaked basmati rice over the vegetable mixture and sprinkle biryani masala powder and salt. • Garnish with coriander leaves, mint and fried onions, then pour in saffron water and ghee. • Add water, cover and simmer for 25 minutes. • Serve the biryani along with raita. METHOD: • 2 tsp biryani masala • salt to taste • 6 tbsp coriander leaves, finely chopped • 20 mint leaves, roughly chopped • 6 tbsp onions, fried • 1½ cups basmati rice, soaked 30 minutes • 2 tbsp saffron water • 2 cups water • 3 tbsp LITE HOUSE Rice Bran Oil • 2 bay leaves • 2 inch cinnamon stick • 1 star anise • 5 cloves • 4 cardamom • ½ tsp pepper • ½ tsp cumin seeds • 1 medium onion (finely chopped) • 1 tsp ginger-garlic paste • 5 beans, chopped • 10 florets gobi • ¼ cup peas • 1 carrot, chopped • 1 potato, cubed • 3 mushrooms, sliced • 1 cup curd • ½ tsp turmeric • 1 tsp kashmiri chilli powder • ¼ tsp cumin powder INGREDIENTS: Surabhi Singh Universal Crown Director Prayagraj (U.P.) 5 F R OM T H E K I T C H E N O F Veg Biryani Prepare healthy and spicy VEG BIRYANI prepared By Ms.Surabhi Singh.
RkJQdWJsaXNoZXIy OTcwOTgw