Ingredients for Biryani Recipe

• Carrot cut into diamonds and blanched 1 large
• Green peas blanched ¼ cup
• Brown pressed rice 1½ cups
• Oil 1 tablespoon
• Bay leaf 1
• Cloves 3-4
• Green cardamoms 2-3
• Onions finely chopped 2 medium
• Ginger-garlic paste 1 tablespoon
• Tomatoes finely chopped 2 medium
• Coriander powder 1 teaspoon
• Turmeric powder ¼ teaspoon
• Red chilli powder 1 teaspoon
• Green chillies slit 1-2
• Salt to taste
• Fried onions For topping
• Whole wheat flour (atta) dough for sealing

Method

Step 1
Heat oil in a non-stick pan. Add bay leaf, cinnamon, cloves and green cardamoms and sauté for 30 seconds. Add onions and sauté till golden brown.
Step 2
Put pressed rice in a colander. Sprinkle some water and set aside for 10-15 minutes.
Step 3
Add ginger-garlic paste to the pan and mix. Add tomatoes and toss.
Step 4
Add turmeric powder, coriander powder and chilli powder, mix well and sauté for 1 minute.
Step 5
Add yogurt and mix well. Add carrot, baby corn and cauliflower, mix and sauté for 1 minute.
Step 6
Add green chillies and little water and mix. Add French beans, green peas and salt, mix and cook for 1 minute.
Step 7
Add Kewra essence, mint leaves and coriander leaves and mix well.
Step 8
Preheat oven at 180º C.
Step 9
Transfer cooked vegetable mixture into two earthenware pots and top with a portion of the hydrated pressed rice. Sprinkle coriander leaves and mint leaves and top with fried onions and ginger strips.
Step 10
Divide the dough into 2 equal portions and roll out into discs, a size larger than the mouth of the earthenware pots.
Step 11
Cover the earthenware pots with the discs and seal the edges. Place them in the preheated oven and bake for 20-25 minutes.
Step 12
Serve hot. Nutrition Info
Calories : 1537 Kcal
Carbohydrates : 240.7 gm
Protein : 38.4 gm
Fat : 47 gm
Other : 0