Simple Way to Prepare Speedy Vegetable Biryani Recipe Card

Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegetable biryani recipe card. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetable Biryani Recipe Card is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Vegetable Biryani Recipe Card is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can have vegetable biryani recipe card using 24 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable Biryani Recipe Card:

1. Get 1 1/2 cups Basmati Rice
2. Get 2 medium Carrots
3. Prepare 2 medium Carrots (1/2 inch pieces)
4. Make ready 15 French beans (1/2 inch pieces)
5. Get 10-12 florets Cauliflower
6. Prepare 1 cup Green peas shelled
7. Make ready to taste Salt
8. Get 8 Green cardamons
9. Take 1 Black cardamom
10. Prepare Cloves 15
11. Prepare 1/2 inch stick Cinnamon
12. Prepare 1 Bay leaf
13. Prepare 1/2 teaspoon Caraway seeds (shahi jeera)
14. Take 1 1/2 tablespoons Ginger-garlic paste
15. Take 1 teaspoon Turmeric powder
16. Take 1 tablespoon Red chilli powder
17. Get 1 tablespoon Coriander powder
18. Take 1/2 cup Yogurt
19. Prepare 1/2 teaspoon Rose water
20. Get few strands Saffron (kesar)
21. Get 1 cup Fresh tomato puree
22. Take 1 teaspoon Garam masala powder
23. Take 2 tablespoons Fresh coriander leaves chopped
24. Prepare 2 tablespoons Fresh mint leaves chopped

Instructions to make Vegetable Biryani Recipe Card:

1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
2. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
3. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for

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