INGREDIENTS: Ghee/Butter/Oil, Jeera(cumin seeds), Ginger Garlic Paste, Carrot, Potato, Peas, Beans, Green chilly, Onion, Salt, Milk, Dhaniya Powder, Red Chilly Powder, Rasam Powder, Ajnomoto, Coriander, Kasuri Methi, Garam Masala, Dalchina Chekka(cinnamom), Lavangam(cloves), Biriyani leaf, Biriyani /Basmati/Plain Rice, Water, Curd, Tomato

PREPARATION
:
  • Clean/wash rice and soak in water for ½ hour
  • Take a kadai/cooker,
  • Now use 5 to 6 table spoons of Butter, let it preheat n melt
  • Add jeera to frying butter then add ginger garlic paste
  • Add green chilly cutted into 2halves, sliced onion pieces
  • Cut vegetables into cubes and add into the same kadai
  • Mix well and leave it for 3-4 mins
  • Then add salt, 1/2 t spoon red chilly powder, dhaniya powder,
  • Garam masala, milk(3 tbl spoons), rasam powder, Ajnomoto, coriander, Kasuri methi, pinch of chekka, moggha and lavanga powder, biriyani leaf, mix all together and leave it for 5 mins.
  • Now add 2glasses of water for 1glass rice ,let water boil
  • Finally add 1g rice to it , mix well close the kadai/cooker cap
  • If used cooker wait for three vigils
  • If kadai check it after 10-15 mins
  • Finally add chopped coriander and serve with raitha

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