Achari Biryani

Ingredients

 

2 cups (250 gm) basmati rice – boiled
2 tbsp NILON’S premium JACK FRUIT PICKLE – chopped
1 cup curd
2 tbsp melted ghee and 2 tbsp oil
2 onions – chopped
2 tsp nilon’s premium ginger garlic paste
2 thin carrots – peeled and cut into cubes
20 french beans – cut into ¼” pieces
½ of a small cauliflower – cut into very small florets (1 cup)
1 tsp nilon’s premium suBJi masala
½ cup mint leaves
1 onion – sliced and deep fried till golden brown
orange and yellow food colour
2 pinches cardamom powder

 

Method

 

1.Boil rice in salted water till just tender. Strain and spread in a greased tray.

2.Heat 2 tbsp ghee and 2 tbsp oil. Add chopped onions and fry till light golden.

3.Add nilon’s premium ginger garlic paste. Add vegetables and nilon’s premium sabji masala and saute for 2 minutes. Cook covered on low heat till vegetables turn crisp tender. Remove from fire.

4.Mix curd with chopped nilon’S premium JACK FRUIT PICKLE. Add this curd to cooked veggies.

5.To assemble the biryani, take a handi or a baking dish. Grease it. Spread 1/3 of the rice in the dish. Sprinkle yellow food colour on half of the rice and orange food colour on the other half of the rice. Spread half of the vegetables over the rice.

6.Sprinkle some mint. Repeat rice and vegetables. Top with rice. Sprinkle mint and browned onion slices. Sprinkle cardamom powder and 2 tbsp of melted ghee over the rice. Cover with foil or atta dough. Keep in oven for ‘dum’ at 150°C for 30 minutes.

 

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