Vegetable Biryani I

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  1. In a large, heavy skillet or stew pot, fry the onions in butter until they are golden brown. With a slotted spoon, remove about 1/3 of the slices and set aside. Add to the pot the ginger, garlic and chile paste, and fry for 5 or 6 minutes, stirring constantly. Then add the Lentils, green peas, carrots and green beans. Reduce heat and cook for 15 minutes, adding more butter, or a bit of oil, if necessary.
  2. Add tomatoes, spices and mint, and stir for 5 minutes. Then pour in about a cup of hot water, cover, and simmer until vegetables are about half cooked. Add rice, potatoes, salt, and another 4 - 5 cups of hot water (use the lesser amount if your vegetables have created quite a bit of liquid). Cover again, and cook for another 20 – 30 minutes until rice is done and water is absorbed.
  3. To serve, garnish with the reserved Onion slices, and pass around a bowl of yogurt as a sauce.