Friday, June 17, 2011

Vegetable Biryani


2     -  tsps oil or butter
3/4  -  kadai gravy
3/4  -  cup onion gravy
2     -  tsps masala
1/4  -  cups carrots, cooked
1/4  -  cup peas, cooked
1/4  -  cup cauliflower, cooked
4     -  cups rice, cooked
coriander chopped
fried onions to taste
cashew nuts
salt, to taste


  • In a pan, heat oil or butter on a medium-high heat, add gravies and bring to boil. Add masala and cook until fragrant.
  • Add the vegetables and cook until vegetables have absorbed the flavors of the sauce. Add salt to taste.
  • Toss in the rice until well-coated but dry. Serve hot and garnish with coriander, fresh onions and cashew nuts if desired.
Good for  3 to 4 servings.

TIP: Long grain-rice such as basmati or similar variety works best with biryani dishes.

Magazine: Marie Claire Food

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