Vegetable Biryani

A very tasty and interesting biryani; the color looks appetizing and the taste is great! It’s delicious served with mint chutney or simple, plain yogurt.

Step: 1

Melt ghee in a large Dutch oven over medium heat. Add onion, and cook until softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes.

Step: 2

Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. Stir in peas, carrot, and potato. Season with chicken bouillon, salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

Step: 3

Pour in 4 cups water and bring to a boil over high heat. Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more.

Per Serving: 458 calories; protein 9.7g; carbohydrates 86.9g; fat 8g; cholesterol 16.5mg; sodium 1043.3mg.

Preparing your meal in advance can be extremely enjoyable that you do it with your likely music in the background , a relaxing beverage of choice or even a partner. It is helpful to write every step required to create the food , which may include everything from your tools and utensils to your ingredients . Be sure to list the ingredients in order , so as not to leave it . A handwritten list is typically best.

Having the right cooking tools is just as one most required as having the right ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are sometimes to forget, such as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner foods are a must-have for any home chef.