Veg Biryani

                         Veg Biryani 

Ingredients :

                     Quality Basmati rice - 300 g, Tomato - 150 g, Onion - 150 g, Potatoes - 100 g, Carrots - 100 g, Peas, Beans, Corn - 75 g (Daula 25 g), Chili powder - One tablespoon  , Turmeric powder - a quarter teaspoon, salt - to taste, yogurt - two tablespoons, lemon - half, green chillies - two, coriander leaves - a quarter, mint - a quarter, oil - 75 ml, ghee - two teaspoons, pound.  , Clove, Elam - Daula One

 Recipe :

Chop onions, tomatoes and vegetables.  Soak the rice for 20 minutes. Pour oil and a tablespoon of ghee in the cooker, add coriander, cloves, cardamom, onion and fry well.  When the onion is wilted, add the ginger garlic paste and saut until it turns green. Add the tomatoes, green chillies, three-quarters of the coriander, mint, chilli powder, turmeric powder, salt and stir well.  Stir and cook for 5 minutes. Then add corn, peas and yoghurt, stir and leave to simmer for 5 minutes. Add water, 300 g of rice is one and a half times (tumbler) and pour one and a half times the amount of water per tumbler.  1 1/2 + 3/4 tsp. Stir in water and bring to a boil. Add the remaining coriander, mint and a tablespoon of ghee.  Turn off. After five minutes, when the steam subsides, open the cooker and stir. Delicious Veg Biryani Ready.  Serve with yoghurt and salad.  This is the cooker method in Veg Biryani, you can do this in two more ways.  You can also grind cilantro, mint and green chillies and add a little coconut milk.  It can be added to the amount that four people eat, even if the vegetable is cauliflower, beetroot, and beetroot.  Slightly reduce the size of the potatoes and carrots. <b> Veg Yogurt Tart: </b> Yogurt - half a cup;  Salt - a quarter teaspoon;  Tomatoes - half;  Cucumber - half;  Onions - half;  Carrots - half;  Lemon juice - half a teaspoon; coriander, mint - a tablespoon finely chopped;