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VEGETABLE BIRYANI
Veg Biryani
Veg Biryani
**Vegetable Biryani Recipe**
**Ingredients:**
– 2 cups Basmati rice
– 2 medium onions, finely chopped
– 2 cloves of garlic, finely chopped
– 1-inch piece of ginger, finely chopped
– 2 green chilies, finely chopped
– 2 cups mixed vegetables (such as carrots, peas, potatoes), diced
– 1 cup yogurt
– 1 teaspoon Garam Masala
– 1 teaspoon cumin powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 1 cinnamon stick
– 2 bay leaves
– 4 cloves
– 4 cardamom pods
– 1/4 cup chopped coriander leaves
– 1/4 cup chopped mint leaves
– 2 tablespoons ghee or vegetable oil
– 3 cups water
**Instructions:**
1. Wash the Basmati rice and soak it in water for about 30 minutes. Then drain the water.
2. Heat the ghee or oil in a large pot and sauté the onions until golden brown. Add garlic, ginger, and green chilies, and sauté for another 2 minutes.
3. Add the mixed vegetables and sauté for 5-7 minutes until lightly browned.
4. Add yogurt, Garam Masala, cumin powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 2 minutes.
5. Add the soaked rice and gently stir to combine it with the vegetable mixture.
6. Add water and bring it to a boil. Then reduce the heat, cover the pot, and let the rice simmer for about 15-20 minutes until cooked and the water is absorbed.
7. Meanwhile, add the cinnamon stick, bay leaves, cloves, and cardamom pods to the rice and gently stir.
8. Once the rice is cooked, remove the pot from the heat and garnish the Biryani with chopped coriander and mint leaves.
9. Serve the Vegetable Biryani hot and enjoy with yogurt or any other dip of your choice.
Enjoy this delicious Vegetable Biryani as a hearty main dish or as a side to other Indian dishes! Bon Appétit!
**Vegetable Biryani Recipe**
**Ingredients:**
– 2 cups Basmati rice
– 2 medium onions, finely chopped
– 2 cloves of garlic, finely chopped
– 1-inch piece of ginger, finely chopped
– 2 green chilies, finely chopped
– 2 cups mixed vegetables (such as carrots, peas, potatoes), diced
– 1 cup yogurt
– 1 teaspoon Garam Masala
– 1 teaspoon cumin powder
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– Salt to taste
– 1 cinnamon stick
– 2 bay leaves
– 4 cloves
– 4 cardamom pods
– 1/4 cup chopped coriander leaves
– 1/4 cup chopped mint leaves
– 2 tablespoons ghee or vegetable oil
– 3 cups water
**Instructions:**
1. Wash the Basmati rice and soak it in water for about 30 minutes. Then drain the water.
2. Heat the ghee or oil in a large pot and sauté the onions until golden brown. Add garlic, ginger, and green chilies, and sauté for another 2 minutes.
3. Add the mixed vegetables and sauté for 5-7 minutes until lightly browned.
4. Add yogurt, Garam Masala, cumin powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 2 minutes.
5. Add the soaked rice and gently stir to combine it with the vegetable mixture.
6. Add water and bring it to a boil. Then reduce the heat, cover the pot, and let the rice simmer for about 15-20 minutes until cooked and the water is absorbed.
7. Meanwhile, add the cinnamon stick, bay leaves, cloves, and cardamom pods to the rice and gently stir.
8. Once the rice is cooked, remove the pot from the heat and garnish the Biryani with chopped coriander and mint leaves.
9. Serve the Vegetable Biryani hot and enjoy with yogurt or any other dip of your choice.
Enjoy this delicious Vegetable Biryani as a hearty main dish or as a side to other Indian dishes! Bon Appétit!
BUTTER NAAN
Certainly! Here’s a recipe for homemade butter naan:
### Butter Naan Recipe
#### Ingredients:
– 2 cups all-purpose flour (maida)
– 1/2 teaspoon baking powder
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 2 tablespoons yogurt
– 2 tablespoons melted butter or ghee
– 1/2 cup warm milk (you may need more or less)
– Butter for brushing (optional)
– Chopped cilantro leaves (optional, for garnish)
#### Instructions:
1. In a large mixing bowl, combine the all-purpose flour, baking powder, baking soda, salt, and sugar.
2. Add yogurt and melted butter (or ghee) to the dry ingredients. Mix well to incorporate.
3. Gradually add warm milk and knead the dough until it forms a soft, smooth, and elastic ball. You may need more or less milk depending on the consistency of the dough. The dough should be soft and slightly sticky, but not too wet.
4. Once the dough is well-kneaded, cover it with a damp cloth or plastic wrap and let it rest for about 2 hours at room temperature. This allows the dough to ferment slightly and develop flavor.
5. After resting, divide the dough into equal-sized portions and roll them into smooth balls.
6. Preheat a tawa (griddle) or a non-stick skillet over medium-high heat.
7. Take one dough ball and roll it out into a small disc, about 1/4 inch thick. You can sprinkle a little flour to prevent sticking while rolling.
8. Place the rolled-out naan on the preheated tawa or skillet. Cook for about 1-2 minutes or until bubbles start to appear on the surface.
9. Once bubbles start to appear, flip the naan using a spatula and cook the other side for another 1-2 minutes, or until it puffs up and develops golden brown spots.
10. Remove the cooked naan from the tawa and brush it with melted butter, if desired. You can also sprinkle chopped cilantro leaves for added flavor.
11. Repeat the process with the remaining dough balls, rolling them out and cooking them on the tawa.
12. Serve the butter naan hot with your favorite curry or dip.
Enjoy your delicious homemade butter naan!