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INDIAN RECIPE: Vegetable Biryani

Serves 4-5
Preparation: 45 mintues
Cooking: 30 minutes

Ingredients for Vegetable Biryani:

  • ½ cup rice, basmati or any long grain variety
  • 1/3 cup lemon juice
  • 2 – 2 2/3 cups water
  • 1 tsp salt
  • 3 tbsp oil / clarified butter (ghee)
  • ½ cup cashewnuts, chopped
  • ½ tbsp lentils (urad daal), split
  • 1 tsp mustard seeds
  • 2-3 red chillies, whole
  • 1/3 tsp turmeric powder
  • 3 tbsp coriander, coarsely chopped
  • ¼ cup coconut, fresh, shredded

Directions for making Vegetable Biryani:

  1. Wash and soak the rice in water for 10 minutes. Drain and keep aside.
  2. Boil water in a heavy pan. Stir in rice, salt and oil (1/2 tbsp). Cover tightly, reduce heat and simmer without stirring until rice is fluffy and tender and water is fully absorbed. Set aside.
  3. Heat remaining oil in a small pan, stir fry the cashewnuts until golden brown. Drain excess oil and spoon cashewnuts over the cooked rice. Replace cover.
  4. Raise the heat slightly, sauté the lentils and mustard seeds till the lentils turn reddish brown, mustard seeds splutter and add whole red chillies and remove from heat.
  5. Gently fold in the lentils, turmeric, lime juice, coriander and coconut into the cooked rice until well mixed.
  6. Serve hot, accompanied by natural yoghurt.
  7. Enjoy your Vegetable Biryani. Hope you love this Indian recipe.


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