Veg Biryani Indian Spice

Published on February 2017 | Categories: Documents | Downloads: 12 | Comments: 0 | Views: 99
of 1
Download PDF   Embed   Report

Comments

Content

Ingredients Original recipe makes 4 servings 2 tablespoons ghee (clarified butter), or olive oil 1 red onion, cut into 1/2-inch dice 1/2 teaspoon cumin seed 1 (1 inch) piece cinnamon stick 7 peppercorns 1 tablespoon ginger garlic paste 1 tomato, diced 1/2 cup water 1/2 cup peas 1/2 cup diced carrot 1/2 cup diced potato 1 cube chicken bouillon 1 teaspoon salt 1/4 teaspoon ground red chile pepper 1/4 teaspoon black pepper 1/2 teaspoon garam masala 1/4 teaspoon ground turmeric 4 cups water 2 cups basmati rice, rinsed and drained Directions 1. Melt ghee in a large Dutch oven over medium heat. Add onion, and cook un til softened, about 3 minutes. Stir in cumin seed, cinnamon stick, and peppercor ns; cook until the spices are fragrant, and the cumin seeds begin to pop, about 3 minutes. 2. Stir in ginger garlic paste, tomatoes, and 1/2 cup water. Bring to a sim mer, and cook until the water has evaporated, about 5 minutes. Stir in peas, car rot, and potato. Season with chicken bouillon, salt, red chile, black pepper, ga ram masala, and turmeric. Stir well, then cover, and cook for 3 minutes. 3. Pour in 4 cups water and bring to a boil over high heat. Once boiling, s tir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. Reduce heat to low and continue to cook until the rice has softened, 10 to 15 mi nutes more.

Sponsor Documents

Or use your account on DocShare.tips

Hide

Forgot your password?

Or register your new account on DocShare.tips

Hide

Lost your password? Please enter your email address. You will receive a link to create a new password.

Back to log-in

Close