Vegetable Briyani

Serves (4 to 5)

100 grams Ghee

Ingredients (A)

1 piece Cinnamon Stick

3 pieces Cardamom Seed

1 piece Star Anise

3 pieces Cloves

Ingredients (B)

80 grams Onion (finely sliced)

2 stems Lemon Grass

Ingredients (C)

1 tablespoon Ginger (paste)

2 tablespoons Garlic (paste)

Ingredients (D)

10 sprigs Coriander Leaves (pluck the leaves only)

10 sprigs Mints Leaves (pluck the leaves only)

3 sprigs Pandan / Screw Pine Leaves (tie them)

2 pieces Red Chillies (finely sliced)

2 pieces Green Chillies (finely sliced)

100 grams Tomatoes (chopped)

20 grams Butter

1 teaspoon Cumin Powder

2 teaspoons Fennel Powder

2 teaspoons Fish Curry Powder

1 cubes Vegetable Stock or

2 teaspoons Aromat Powder

Ingredients (E)

600 ml Water

As necessary Salt

Ingredients (F)

500 grams Long Grain Rice

¼ bottle Rose Water

50 ml Evaporation Milk

Ingredients (G)

50 grams Carrots

20 grams Green Peas

10 grams Young Baby Corns

30 grams Long Beans

30 grams Sweet Beans

30 grams Cauliflowers

Ingredients (H)

As nessecary Yellow Liquid Colour

1. Wash and cut and half cook the Ingredients (G), with salt and drain it and leave it aside. Add in more vegetable if favoured.

2. Put the rice into a large bowl and wash it under running water for few time; then soak it in water for about 20 minutes, then strain it.

3. Cut split the red and green chillies into two and remove the seeds; then slice it.

4. Heat the ghee in a large cooking pot.

5. Add in the Ingredients (A), and fry it till fragrant.

6. Then add in the Ingredients (B), and fry it till golden brown.

7. Then add in the Ingredients (C), and fry it.

8. Then add in the Ingredients (D), with little water and fry it well.

9. Add in Ingredient (E).

10. Boil it for 8 minutes and add in the Ingredients (F).

11. Add in salt if its necessary.

12. Once the rice is added, stir it occasionally till water level decreases till the top of the rice, then stir it and cover the pot; cook it in a low flame for 8 minutes.

13. After the 8 minutes, add in Ingredients (G) and stir it. And cover the pot properly and cook it in a low flame till cooked.

14. Add in the Ingredient (H) as necessary; (do not stir it) cover the pot and leave it for 3 minutes or so and then stir it.

* Fish curry powder is a mixture of spices only. It is called fish curry powder because it is mostly used in fish and seafood dishes. But it contains no trace of seafood.

Please Click Here And Refer To Tip L For This Particular Dish.