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My Husband's Favourite Vegetable Biryani
My Husband's Favourite Vegetable Biryani

Before you jump to My Husband's Favourite Vegetable Biryani recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

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We hope you got insight from reading it, now let’s go back to my husband's favourite vegetable biryani recipe. You can cook my husband's favourite vegetable biryani using 34 ingredients and 11 steps. Here is how you achieve it.

The ingredients needed to prepare My Husband's Favourite Vegetable Biryani:
  1. Prepare 2 cups basmati rice
  2. Prepare 1 carrots, chopped
  3. You need 1 potato, cubed
  4. Provide 2 tablespoons green peas
  5. Take 2 green chilis, sliced
  6. Get 1/2 green pepper, sliced
  7. Get 3 cauliflower florets
  8. You need 3 tomatoes, finely chopped
  9. Get 2 onions, sliced
  10. You need 1/2 cup yogurt
  11. You need 2 tablespoons butter
  12. Provide 2 tablespoons peppermint, chopped
  13. You need 2 tablespoons cashew nuts, cut into halves
  14. Provide 2 tablespoons dried coriander, chopped
  15. Provide 3 saffron threads, soaked in 1 tablespoon milk
  16. Get vegetable oil to fry
  17. Get salt to taste
  18. Take for the paste
  19. You need 4 cloves garlic, peeled and grated
  20. Take 2 onions, peeled and sliced
  21. Get 2 teaspoons garam masala
  22. Use 1 ginger, peeled and grated
  23. Use 1 teaspoon garam masala
  24. You need 1 teaspoon ground coriander
  25. Prepare 1/2 teaspoon turmeric
  26. Use 1/2 teaspoon chili powder
  27. Provide for the Garam Massala mixture: (makes ½ cup)
  28. Prepare 2 tablespoons ground cardamom
  29. Prepare 1 cinnamon stick, broken up
  30. Take 2 tablespoons cumin seeds
  31. Use 1 tablespoon clove
  32. Get 2 tablespoons black peppercorns
  33. Use 1 teaspoon nutmeg
  34. You need 2 tablespoons coriander seeds
Steps to make My Husband's Favourite Vegetable Biryani:
  1. To prepare the garam masala: mix, then toast all ingredients in a pan for 10 min, transfer to a coffee/spice grinder and grind them into a powder.
  2. Soak the saffron strands or threads in milk until they dissolve completely. Set aside.
  3. Place the rice in a pan, add salt and cover it with water. Cook the rice until it is half done, around 10 minutes. Strain and let cool.
  4. Fry the cashew nut for a few minutes or until they start changing color. Set aside.
  5. In a deep saucepan, fry the onions until they become golden and crunchy. Remove from oil and set aside.
  6. Fry each vegetable alone until it gets cooked. Set aside.
  7. Put all the paste ingredients in a blender and grind well. Fry the obtained paste for 4 minutes. Add in the tomatoes and stir for about 3 minutes.
  8. Mix in the yoghurt and cook until some of the liquid evaporates.
  9. Add in the fried vegetables, mint, and coriander. Simmer over low heat until the vegetables are well coated with the sauce about 5 minutes.
  10. In a baking dish arrange alternate layers of rice and the prepared vegetables stew. Add butter on top and bake in a moderately hot oven for 20 minutes.
  11. To serve, transfer the rice and vegetable cake in a serving dish and garnish with the fried onions and cashew.

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