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Ingredients Step-by-Step
- 2.0 Tbsp(26.0 gm) Rice
- 1.0 Tbsp(10.0 gm) Peas
- 1.0 Chopped Tbsp(10.0 gm) French Beans
- 1.0 Chopped Tbsp(9.0 gm) Cauliflower
- 1.0 Chopped Tbsp(12.0 gm) Carrot
- 1.0 Chopped Tbsp(6.0 gm) Cabbage
- 1.0 Chopped Tbsp(10.0 gm) Capsicum
- 1.0 Chopped Tbsp(8.0 gm) Onion
- 1.0 Chopped Tbsp(13.0 gm) Tomato
- 1.0 Chopped Tsp(0.76 gm) Pudina
- 1/4 Tsp(0.37 gm) Nauratan Biryani Masala
- 6.0 Number(8.0 gm) Cashewnut
- 1/2 Tsp(3.0 gm) Ginger Garlic Paste
- 4.0 Number(0.92 gm) Green Elaichi
- 1.0 Tsp(4.0 gm) Raisin
- 3.0 Tsp(10.0 gm) Ghee
- 85.0 Ml(85.0 ml) water
- Heat 2 tsp ghee in a kadai.
- Add 2 green cardamom, 1/4th tsp cumin seeds, 2 lavang, 3 black pepper corns, 6 kaju, 4 dried golden raisins, 4 tsp chopped onion and saute.
- Add 1 tbsp chopped tomato, 1/2 tsp ginger garlic paste, 1 tbsp chopped french beans, 1 tbsp fresh peas, 1 tbsp diced carrot, 1 tbsp chopped green cabbage, 1 tbsp chopped green capsicum, 1/4th tsp Nauratan Biryani Masala, and mix well.
- Add 25 ml water, stir, add 1 tbsp chopped cauliflower, 1/4th cup rice and mix.
- Allow to cook until completely done.
- Serve hot with raita.
