Donne biryani
Time to cook
40 minutes
Difficulty
Medium
Serves
2
A flavorful rice dish packed with a blend of aromatic spices and mixed vegetables.
Ingredients
Mustard Oil
1.5 Tsp
Cinnamon
1 inch
Cloves
3 Clove
Black Pepper Powder
0.25 tsp
Onion Raw
0.5 small
Fresh Garlic
7 clove
Fresh Ginger
1.5 inch
Picador Chillies
3 chilli
Mint Leaves
0.75 cup
Coriander Leaves
0.75 cup
Fenugreek Seeds
0.25 cup
Salt
0.25 tsp
Water
0.25 cup
Mustard Oil
1.5 Tsp
Cinnamon
2 inch
Cardamom
2 Pod
Cloves
3 Clove
Black Pepper Powder
0.5 tsp
Cumin Powder
0.5 tsp
Onion Raw
0.5 small
Potatoes
1 small
Carrots
1 small
French Beans
4 Beans
Turmeric
0.125 tsp
Red Chilli Powder
0.25 tsp
Biryani Masala
0.75 Tsp
Salt
0.5 tsp
Curd
0.5 cup
Water
0.5 cup
Long Grain Rice, Raw
0.75 cup
Lemon Raw
0.25 Lemon
Step-by-step instructions to cook
Prep
Heat oil in a pan, add cinnamon, cloves and black pepper, and saute on low flame until aromatic.
Add onion, garlic, ginger and green chilli and saute until the onions change colour slightly.
Add mint, coriander leaves, fenugreek seeds and salt, and saute until the leaves shrink and turn aromatic.
Cool the mixture and grind to a smooth paste adding water and keep aside.
Soak rice for 20 minutes.
Cooking
Heat oil in a large kadai (wok), add cinnamon, cardamom, cloves, black pepper and cumin and saute on low flame until the spices turn aromatic.
Add onion and saute until the onions turn golden brown.
Add the prepared masala paste and cook for 2 minutes.
Add chopped potato, carrot, beans, turmeric, red chilli powder, biryani masala and salt; saute and mix well.
Add curd on low flame and mix well.
Add water, soaked rice and lemon; mix well and cook covered for 20 minutes.
Rest for 30 minutes, before opening the lid and then serve.
Nutrition information
(per serving)
Carbs
19.1
Proteins
2.8
Fats
3.7
Fiber
3.8
119
kcal
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