Vegetables
----------
1/2 cup of carrots
1/2 cup of beans beans
1 cup of cauliflower florets
1/4 cup of paes
1/2 cup of potatoes
1 big size onion sliced
1 tomato
To make paste
-------------
1) Mint leaves - 10-15
2) Seeragam - 2 teaspoon
3) Sombu - 3 teasspoon
4) 20 black peppers
5) 1 inch ginger
6) 8 shallots garlic
7) 5 cashews
8) 6 spoons of coriander seeds
9) 5 green chillies
Rinse and Soak Biriyani Rice
----------------------------
1) Wash rice
2) Soak 2 cups of rice in 3.5 cups of water for exactly 20 mins using timer (important step)
(time it so that vegetables should be cooked and ready by the time 20 mins of soaking is over)
(remaining half cup can be coconut milk or plain milk)
To Saute
--------
1. Add 2 spoons oil or ghee
2. Add 2-3 cloves (krambu)
3. Add 2 cardomon (elakai)
4. Add Pattai
5. Add 5 cashew
6. Add onion until brown
7. Add turmeric
8. Add sliced tomato and 4-5 leaves of mint
9. Saute for 4 mins
10. Add paste in lowered heat
11. Add Carrot, beans, potato (add needed salt)
12. Saute for 5-7 mins
13. Add 2-3 scoops of curd
14. Add cauli flower and peas
15. Saute for another 5 mins
16. Tase if salt is enough
Pressure cook biriyani (layering method)
----------------------
1) Apply 1 spoon of ghee in the botton of the cooker
2) Put half of the cooked vegetables and gravy
3) Put half of the rice
4) Put remaining half of the vegetables and gravy
5) Put remaining rice and the water
6) Pour half cup of coconut milk or plain milk
7) Close the cooker and set timer for 10 mins and switch off the stove exactly after 10 mins.
(do not put the cooker weight)
Hot biriyani is ready to server now.
----------
1/2 cup of carrots
1/2 cup of beans beans
1 cup of cauliflower florets
1/4 cup of paes
1/2 cup of potatoes
1 big size onion sliced
1 tomato
To make paste
-------------
1) Mint leaves - 10-15
2) Seeragam - 2 teaspoon
3) Sombu - 3 teasspoon
4) 20 black peppers
5) 1 inch ginger
6) 8 shallots garlic
7) 5 cashews
8) 6 spoons of coriander seeds
9) 5 green chillies
Rinse and Soak Biriyani Rice
----------------------------
1) Wash rice
2) Soak 2 cups of rice in 3.5 cups of water for exactly 20 mins using timer (important step)
(time it so that vegetables should be cooked and ready by the time 20 mins of soaking is over)
(remaining half cup can be coconut milk or plain milk)
To Saute
--------
1. Add 2 spoons oil or ghee
2. Add 2-3 cloves (krambu)
3. Add 2 cardomon (elakai)
4. Add Pattai
5. Add 5 cashew
6. Add onion until brown
7. Add turmeric
8. Add sliced tomato and 4-5 leaves of mint
9. Saute for 4 mins
10. Add paste in lowered heat
11. Add Carrot, beans, potato (add needed salt)
12. Saute for 5-7 mins
13. Add 2-3 scoops of curd
14. Add cauli flower and peas
15. Saute for another 5 mins
16. Tase if salt is enough
Pressure cook biriyani (layering method)
----------------------
1) Apply 1 spoon of ghee in the botton of the cooker
2) Put half of the cooked vegetables and gravy
3) Put half of the rice
4) Put remaining half of the vegetables and gravy
5) Put remaining rice and the water
6) Pour half cup of coconut milk or plain milk
7) Close the cooker and set timer for 10 mins and switch off the stove exactly after 10 mins.
(do not put the cooker weight)
Hot biriyani is ready to server now.