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We hope you got insight from reading it, now let’s go back to my husband's favourite vegetable biryani recipe. You can cook my husband's favourite vegetable biryani using 34 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to cook My Husband's Favourite Vegetable Biryani:
- Get 2 cups basmati rice
- Provide 1 carrots, chopped
- Prepare 1 potato, cubed
- You need 2 tablespoons green peas
- You need 2 green chilis, sliced
- Prepare 1/2 green pepper, sliced
- Provide 3 cauliflower florets
- You need 3 tomatoes, finely chopped
- Prepare 2 onions, sliced
- Take 1/2 cup yogurt
- Get 2 tablespoons butter
- Get 2 tablespoons peppermint, chopped
- Take 2 tablespoons cashew nuts, cut into halves
- Take 2 tablespoons dried coriander, chopped
- Provide 3 saffron threads, soaked in 1 tablespoon milk
- Take vegetable oil to fry
- Get salt to taste
- Take for the paste
- Get 4 cloves garlic, peeled and grated
- You need 2 onions, peeled and sliced
- Use 2 teaspoons garam masala
- Prepare 1 ginger, peeled and grated
- Use 1 teaspoon garam masala
- Provide 1 teaspoon ground coriander
- You need 1/2 teaspoon turmeric
- Get 1/2 teaspoon chili powder
- Prepare for the Garam Massala mixture: (makes ½ cup)
- You need 2 tablespoons ground cardamom
- Use 1 cinnamon stick, broken up
- Get 2 tablespoons cumin seeds
- Prepare 1 tablespoon clove
- You need 2 tablespoons black peppercorns
- You need 1 teaspoon nutmeg
- Prepare 2 tablespoons coriander seeds
Steps to make My Husband's Favourite Vegetable Biryani:
- To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder.
- Soak the saffron strands or threads in milk until they dissolve completely. Set aside.
- Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool.
- Fry the cashew nut for a few minutes or until they start changing color. Set aside.
- In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside.
- Fry each vegetable alone until it gets cooked. Set aside.
- Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes.
- Mix in the yoghurt and cook until some of the liquid evaporates.
- Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes.
- In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes.
- To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew.
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