Sabz biryani Recipe

Easy Sabz biryani Recipe

• Basmati rice 1 ½ cups
• Green peas (shelled) ½ cup
• Carrot 1 medium sized
• Cauliflower ¼ small sized
• French beans 4-5
• Onions 3 medium sized
• Tomatoes 2 medium sized
• Green chillies 2
• Ginger 1 inch piece
• Fresh coriander leaves a few sprigs
• Ghee 3 tbsps
• Cumin seeds 1 tsp
• Black cardamoms 2
• Green cardamoms 4
• Cloves 4-5
• Cinnamon 1 inch stick
• Bay leaf 1
• Yogurt ½ cup
• Red chilli powder 1 tsp
• Coriander powder 1 tbsp
• Turmeric powder ½ tsp
• Salt to taste

For garnish

• Fresh mint leaves a few springs
• Saffron 4-5 strands
• Milk ¼ cup
• Oil 2 tbsps
• Kewra water a few drops

Wash rice twice and soak in three cups of water for half an hour. Drain off water in fifteen minutes and keep aside.
Wash green peas. Peel, wash and chop carrots. Wash and separate cauliflower into small florets. String, wash and chop French beans. Peel, wash and chop one onion and slice the other two. Wash and chop tomato. Remove stems, wash and chop green chillies. Peel, wash and chop ginger. Clean, wash and chop coriander leaves finely. Clean, wash and roughly chop mint leaves. Soak saffron in milk.
Boil four cups of water in a deep pan. Add rice and salt and cook till three-fourths done. Drain and keep aside.
Heat two tablespoons of oil in a kadai, add sliced onions and saute till golden. Drain onto an absorbent paper.

Easy Sabz biryani Recipe