Carrot peas biryani

Ingredients

• · Biryani rice 2 cups
• · Carrot 100 g
• · Peas ½ cup
• · Onion 3
• · Green chilly 4
• · Ginger garlic paste 1 tbsp
• · Garam masala pwd 1 tsp
• · Cardamom 2
• · Cloves 2
• · Bay leaf 1
• · Marathi moggu 1
• · Cinnamon 1
• · Oil 2 tablespoons
• · Ghee 1 tablespoon
• · Cashew 6
• · Mint leaves, coriander leaves 2 cup
• · Salt to taste

You may like

Carrot cake stuffed with cheesecake

Preparation

• Wash and soak biryani rice for 10 minutes. Chop carrot to small pieces and keep peas ready.
• Heat 1 tablespoon butter or ghee in a fry pan. Add bay leaf, cardamom, cloves, cinnamon.
• Wait to crackle. Add chopped onion, sauté to transculent.
• Add ginger garlic paste, green chilly and fry well. Allow to cool, grind it to coarse paste.
  
• Add 2 tablespoons oil, add Marathi moggu spice, above paste, garam masala pwd and sauté for few minutes.
• Now add chopped carrot , peas and fry well, so that it absorbs all the spices to it.
• Add strained rice, mint leaves, coriander leaves and fry for 5 minutes.
• Add water, salt and pressure cook it. Remove from flame. Wait till pressure goes off.
  
• Open the lid and mix gently.
• Garnish with ghee fried golden cashew, chopped mint and coriander leaves.
• Serve hot with spicy gravy and raitha.

Report a mistake in the recipe text