Satrangi biryani recipe with beetroot and zucchin

0 me gustan 1 comentario Receta por Agueda Leipert

Ingredientes

20 Gram Red carrot
20 Gram French beans
20 Gram Bell pepper
20 Gram Broccoli
20 Gram Beetroot
20 Gram Green zucchini
20 Gram Yellow zucchini
125 Gram Biryani rice
20 Gram Brown onion
30 Gram Curd
To taste Salt
10 Gram Mint
15 Gram Desi ghee
5 Gram Cashew paste
1 Gram Turmeric powder
1 Gram Red chilli powder
1 Gram Yellow chilli powder
1 Gram Green chilli powder
1 Gram Cardamom powder
3 Ml Kewda water
3 Ml Saffron water
2 Nos Green chilli
1 Gram Garam masala
10 Ml Cooking oil

95 min · Medio

Instrucciones

1. 1.Cut all the vegetable into dice. Blanch and keep aside.
2.Boil the rice and cook it about 80%.
3.In the clay pot, add dices vegetables, haldi powder, add curd, cashew paste, chili powders, kewda water, saffron water, mint leaves, brown onion and mix well.
4.Put the par cooked rice and desi ghee top with caramelized onion and garam masala powder.
5.Seal the pot with Roti and put in the oven for 15 minutes.

segundos September 20, 2018 02:36

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