Vegetarian Biryani

Vegetarian Biryani
Photo by © Melanie Acevedo

Ingredients

  • ½ cup cilantro leaves
  • ¼ cup plain yogurt
  • ½ teaspoon curry powder
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • + 31 more ingredients
    • 1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
    • 1 tablespoon butter
    • 1 tablespoon grated fresh ginger
    • 1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
    • ½ teaspoon curry powder
    • 1 ½ teaspoons salt
    • ¼ cup plain yogurt
    • 1 teaspoon turmeric
    • 1 tablespoon cooking oil
    • 1 tablespoon butter
    • 1 teaspoon turmeric
    • 1 10- ounces package frozen peas,defrosted
    • 1 10- ounces package frozen peas,defrosted
    • 1 ½ cups rice, preferably basmati, rinsed
    • 1 jalapeño pepper, seeds and ribs removed, minced
    • 2 carrots, cut into 1 1/2-inch pieces
    • 1 tomato, seeded and cut into 1/2-inch pieces
    • 1/8 teaspoon cayenne
    • 1/8 teaspoon cayenne
    • ½ teaspoon ground cumin
    • 2 cloves garlic, minced
    • 1 tablespoon grated fresh ginger
    • ½ teaspoon ground cumin
    • 1 ½ cups rice, preferably basmati, rinsed
    • 2 carrots, cut into 1 1/2-inch pieces
    • 2 cups water
    • 1 ½ teaspoons salt
    • 2 cups water
    • 1 jalapeño pepper, seeds and ribs removed, minced
    • ½ cup cilantro leaves
    • 1 tomato, seeded and cut into 1/2-inch pieces

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm. 2. Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occ...

View full recipe at My Recipes

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