Handi Biryani

Handi Biryani

When you use the gorgeous handi biryani ... to open the sealed play a little bit of escape flavor predicted the wonderful contents.Cooking time :50-60 minutes
Serving Size: 4 Preparation time :20-30 minutes
 Category: Vegetarian

 ingredients

• Rice, soaked, drained 1 1/2 cups

Carrots, cut into 1.5-inch cubes 1 medium-sized

• French beans, cut into half-inch cubes 10-15

Broccoli, cut into florets 1/4

• green peas 1/2 cup

• Green cardamom 2-3

• Black cardamom 1

• 2-3 cloves

• Cinnamon 1 inch stick

• 1 bay leaf

• Salt

• 2 tablespoons oil

• coriander seeds (Shaxi Zi Ran) powder 1/2 tsp

• 1 medium size onion, chopped

• green pepper, chopped 4-5

• 1/2 tablespoon ginger

• 1/2 tablespoon garlic sauce

• 1 teaspoon turmeric powder

• coriander powder 1 tablespoon

• 1 teaspoon red chili powder

• tomatoes, chopped 2

• 3/4 cup yogurt

• strands of saffron (Kesar)

• Kewra a few drops of water

Fried onions 1 cup

• few sprig of fresh mint leaves

• few sprig fresh parsley leaves

1 inch ginger, cut into thin strips

• 2 tablespoons butter

• Garam masala powder 1/2 tsp

 Method
Green cardamom, black cardamom, cloves, cinnamon, bay leaf, four cups of boiling salted water, cook until the rice do three-quarters. Drain and set aside. Three cups of water mixed together, carrots, green beans, cauliflower and salt and boil until three-quarters completed. Add the peas, and cook for twelve minutes. Under cold running water drainage and refresh. Set aside. Non-non-stick pan with two tablespoons of oil, and add the coriander seeds.

When they begin to change color, add the onions and stir-fry until golden brown. Add green pepper, ginger, garlic and stir. Add a little water, so that the mixture does not burn. Add turmeric powder, coriander powder, red chili powder, mix well. Add the tomatoes, boiled soft. Add half of the yogurt and salt and mix well. Add the cooked vegetables and mix well.

The hybrid safflower in kewra water. Handi, arrange a layer of vegetables and top with a layer of rice. Sprinkle with fried onions and a pinch of salt. Sprinkle with mint leaves torn, torn coriander leaves, shredded ginger, a little saffron kewra water and butter. Spread another layer of vegetables, rice, fried onions, mint tear, torn parsley, shredded ginger, saffron kewra water and butter. Sprinkle garam masala powder, and the rest of the yogurt. Cover and place in the hot tawa. Cook for fifteen to twenty minutes. Serve hot with raita.