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Vegetable Biryani Rice
constituents
3 soupspoons olive oil painting or ghee if available
1 unheroic onion cut into 1/ 2- inch bones
1 teaspoon garlic diced
1 teaspoon gusto diced
1 roma tomato diced finely
mug water
1/2 mug peas
1 carrot sliced into thin coins
2 russet potatoes hulled and diced
1 green bell pepper sliced
2 stalks celery thinly sliced
1 mug cauliflower florets
2 ladles Kosher swab
tablespoon cayenne pepper
1/2 tablespoon black pepper
2 ladles garam masala
1 tablespoon coriander
tablespoon ground turmeric
1 tablespoon cumin
tablespoon cinnamon
4 mugs vegetable broth
2 mugs basmati rice irrigated and drained
Instructions
Add olive oil painting in a large dutch roaster over medium-high heat.
Add the onion, and cook until translucent, about 3- 4 twinkles.
Stir in garlic, gusto, tomatoes, and ½ mug water.
Bring to a poach, and cook until the water has faded, about 10 twinkles.
Add in the peas, carrot, potato, bell pepper, celery and cauliflower and stir well.
Add in the swab, cayenne, black pepper, garam masala, turmeric, cumin and cinnamon, stirring well.
Add in the vegetable broth and bring to a pustule.
Wash basmati rice.
Add in the basmati rice, reduce to low heat and chef( covered) for 18- 20 twinkles.
Turn off the heat and let sit, covered, for five minutesbefore opening and serving.

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