Vegetable biriyani by Sazia Afroze
Cook Time 50 minutes mins
Total Time 50 minutes mins
Course Main Course
Keyword Vegetable
Make a paste of tomatoes and onions by frying them in oil. Also, wash and grind saffron, almonds, and raisins together.
Peel and cut the potatoes into small pieces, and remove the outer layer of the onions. Cut cauliflower, capsicum, mushroom, carrot, and peas into desired shapes and wash them well. Peel and wash the green chilies.
Fry paneer in oil until it turns red, and fry cashew nuts.
Now, in the same oil, fry the onion-tomato paste and the ginger-garlic paste. Add the saffron-almond-raisin mixture and mix well.
Add the vegetables, green chilies, and salt to taste. Cover and cook until the vegetables are tender.
Boil the rice with salt and strain.
In a separate pot, alternatively, layer the rice and vegetable mixture, beginning with rice and ending with rice on top.
Sprinkle the fried paneer and cashew nuts on top. Pour rosewater and kewra water mixture over it.
Cover the pot and place it on low heat for 25 minutes. Now it is ready for serve.
Carbohydrates: 149.6g | Protein: 28.5g | Fat: 47.9g | Saturated Fat: 17.1g | Cholesterol: 67mg | Sodium: 716mg | Potassium: 1051mg | Fiber: 6.4g | Sugar: 23.7g | Calcium: 540mg | Iron: 3mg