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Ingredients
Beans 50 grams
Carrot 50 grams
Green peas ½ cup
Tomato 2 nos
Green chili pieces 6 nos
Mint leaves 5 gram
Garam masala powder 1 teaspoon
Ginger paste 1 teaspoon
Garlic paste ½ teaspoon
Biriyani rice ½ kilogram
Ghee 1 cup
Salt to taste
Cashew nuts 50 grams
Kismis 50 grams
Corriander leaves 10 grams
Method
Cut all the vegetables into small pieces. Heat a pan with a little ghee and add garam masala, ginger paste, garlic paste and green chilis. Stir well for few minutes. Add tomato and other vegetables. Fry the rice in a tablespoon of ghee and mix with the vegetables and salt. Cook for ten minutes. Fry nuts and kismis in ghee and add with the biriyani. Garnish with coriander leaves.
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