For how many people: 6
material :
720 gram basmati rice, 200 grams of blanched carrot, 200 grams black beans, French beans, 200 grams of blanched green peas, 200 g boiled cauliflower small flowers, 10 grams of royal cinnamon, 30 grams of butter, 3 tablespoons oil , 2 tablespoon ghee, 500 grams raw (150 grams golden) onion, 2 green chillies cut thin-long, 2 t spoon ginger thin-cut, 20 grams ginger-garlic paste, 400 grams curd yarn, 40 grams cut green Ia, 2 tbsp chopped mint, salt, 1 tea spoon cayenne find
Method :
Wash rice and for half an hour soak it. Then take out the water and cook on low flame.
Heat the oil and butter into a frying pan. Add the rosemary cumin and then slice them on low flame. Add blanched vegetables and fry on low flame for 1 minute.
Green pepper, ginger and garlic paste and fry on medium heat for 15 seconds. Keep in mind that the mix does not stick to the bottom.
Mix curry and curry onion, coriander, mint, salt and red chili powder and lemon juice. Cook for 1-2 minutes on low flame for one minute.
Then add cooked rice. Add onion water, saffron mixture, cardamom powder, coriander, garam masala powder and mix the ghee. Slow down the lid and cook it for 1-2 minutes.
Carefully insert on the serving plate so that the biryani layer is not bad. Put the mint-coriander and golden onion and serve it.
