Monday, September 25, 2017

 

Vegetarian Buriyani

Ingredients:

Basmati rice 2 cup
Green chillies 3
Ginger 1 inch piece
Onion medium 1
Cumin seeds ½ teaspoon
Cinnamon stick 1 inch
Cardamom pods 3
Cloves 4
Diced mixed vegetables like carrots, beans, peas, cauliflower florets etc 2 cups
Cadju nuts 50 Grams
Water as necessary
Turmeric powder ½ teaspoon
Ghee 2 tablespoon
Salt to taste
Pepper to taste

Method:

Grind together, the green chillies, onion, ginger and cumin seeds, into a paste and set aside.

In a small pot bring some water to boil and cook the vegetables, drain and keep. Do not overcook the vegetables.

Save the vegetable stock for use with the rice.

Dry roast the cloves, cinnamon, cardamom, and grind and mix this with turmeric powder.

Now cook the rice using 4 cups of vegetable stock, if not enough just add hot water to make up 4 cups of liquid.

Cook the rice until most of the liquid has been absorbed.

In a sauce pan, fry cashew nuts in ghee, add the ground onion chilli paste.

Then add the cooked vegetables and stir.

Add the rest of the ghee and the ground cinnamon cardamom powder and the rice and mix well and cook for just one minute.

Keep stirring well to mix all well.

This dish can easily be made using commercially available buriyani paste or powder.

Just follow the instructions that come with the product.

Serve with: Sliced onions, fried aubergines