Vegetable Biryani

Vegetable Biryani – a detailed recipe for cooking. Share with друзьями: Time: 50 мин.Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

For rice:

• 3/4 Art. basmati rice
• 1 tbsp. l (15 gr.) Butter
• 2 tbsp. l light raisins
• 2 tbsp. l blanched almond slices
• 1/2 tsp turmeric
• 1/4 tsp whole cumin seeds
• 1/4 tsp whole coriander seeds
• 3 whole cardamom fruits
• 1 cinnamon stick broken in half
• 1.5 tbsp. water
• 1 tsp coarse salt

For vegetables:

• 1 tbsp. small cauliflower inflorescences
• 85 gr. sliced 2.5 cm. green beans
• 3 small tuber peeled and cut into quarters new potatoes (approximately 170 gr.)
• 1 sliced 2.5 cm slices. Medium sized carrots
• 2 tbsp. l (30 gr.) Butter
• 1/4 thinly chopped small onions
• 1 tbsp. l peeled, chopped fresh ginger
• 2 minced cloves of garlic
• 2 tbsp. l light raisins
• 2 tbsp. l blanched almond slices
• 1.5 tsp whole coriander seeds
• 1/2 tsp whole cumin seeds
• 5 whole cardamom fruits
• 1 tsp coarse salt
• 2/3 Art. water
• 2 tbsp. l fried coconut
• 2 tbsp. l roasted blanched almonds with slices, for decoration

Recipes with similar ingredients: basmati rice, cauliflower, green beans, potatoes, carrots, raisins, turmeric, cumin, coriander, cardamom, cinnamon, onions, ginger root, garlic, coconut flakes, almonds

Recipe preparation:

1. Prepare the rice: Put the rice in a sieve and rinse under tap to clean water. In a medium-sized pan with a tight with a fitted lid over moderate heat, melt the creamy butter. Add raisins, almonds, turmeric, cumin seeds, seeds coriander, cardamom fruit, cinnamon stick and fry, stirring, until aroma appears, approximately 2 min. Pour rice and cook, stirring until it is roasted, for about another minute. Add water and salt and bring to a boil. Reduce heat and simmer when low boil (wrap the lid tightly with a kitchen towel), covering lid, until rice is soft, about 20 min. Remove the pan from the heat and let stand for 10 minutes. Stir with a fork.
2. Cook the vegetables: In a medium-sized pan with straight sides and a tight-fitting lid melt on moderately high heat butter. Put the onions and fry, stirring, until the onion is lightly browned for about a minute. Add garlic and ginger and cook, stirring, until aroma, about a minute. Add raisins, almonds, coriander seeds, cumin seeds, cardamom and cook, stirring until they are roast and not reveal the aroma of spices, about 2 minutes. Add cauliflower, green beans, potatoes, carrots and salt. Increase heat to strong, pour water and cook, covering cover, 4 minutes Remove the lid and cook, stirring, until soft. vegetables, until most of the water evaporates, about 1.5 more min. Add rice to the vegetable mixture and mix silicone shoulder blade. Salt to taste. Arrange the rice-vegetable mixture in plates, sprinkle with fried coconut flakes and almonds. Serve right away.