Vegetable Biryani Recipe: -

Ingredients: -

• Basmati Rice 1 cup
• Onions medium size 1 NO cut lengthwise
• Tomatoes Big 1 No cut lengthwise
• Carrots 1/4 cup cut into matchsticks
• Beans 1/4 cup cut lengthwise
• Peas 1/4 cup
• Potato Big 1 No cut lengthwise
• Ginger-garlic paste 1 tbsp
• Pudina(Fresh Mint) 1/2 of small Bunch
• Coriander Leaves 1/2 of small Bunch
• Yogurt 1/4 cup
• Salt & chilli powder Acc to taste.
• Dhania Powder 1 Tbsp.
• lemon Juice 1 Tbsp
• Oil 2 Tbsp
• Saffron (optional) few strands soaked in warm milk.

Method: -

• Cook Rice seperately & Cool.
• Wash All the veges except Onions & tomatoes.
• Marinate the same with Yogurt & ginger-garlic paste for about an hour.
• Heat a fry-pan with Oil, add Onions & fry till translucent.
• Add tomatoes, salt & fry till it leaves all the juices.
• Add Mint, coriander leaves & cook nicely.
• Pour in the marinated mixture, & mix with chili & dhania Powder.
• Cover & cook in low steam till all the veges are tender.
• Mix in lemon juice & fry till the moisture is absorbed.
• Add Saffron, rice & mix gently .Adjust the seasoning.

Lamb Biryani is one of the more popular Biryani dishes. As with all meat based Biryanis, it does take slighly longer to prepare as the finished result is much better where the meat has been marinated in the spices.

Lamb Biryani Recipe: -

Ingredients: -

• 1/4lb finely diced leg of lamb
• 2 tbsp vegetable oil
• 5 oz basmati rice
• 1 pint fresh chicken stock
• Biryani spice mix (see above)
• 2" cinnamon stick
• 1/2 small cauliflower head (broken in to florets)
• 1 tbsp roughly chopped corinder/cilantro
• 1 tomato (cut in to 6 segments)
• 6 slices of cucumber
• Salt and freshly ground black pepper

Method: -

The first step in making Lamb Biryani in this fashion is to start the lamb marinating. One tbsp of vegetable oil should be mixed with the Biryani spice mix in a small bowl and the lamb subsequently stirred carefully in to ensure even coating. The bowl should then be covered with Clingfilm and refrigerated for at least an hour.

After this time, the remaining tbsp of vegetable oil should be heated in a pot before the onion and garlic is added, followed by the marinated lamb and spices. The heat should be increased to evenly brown the lamb, stirring constantly with a wooden spoon. The cauliflower, cinnamon stick, seasoning and washed rice should then be added for a minute or two before the hot stock. Fifteen minutes' gentle simmering should cook the dish and cause all the stock to be absorbed by the rice.

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