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  • 4 years ago
Simple biryani recipe for vegeterians. Sweet corn cooked with blended herbs and spices with basmati rice makes a delicious biryani. Tomato puree and lemon juice gives an added flavor to this biryani. Best eaten at lunch or dinner.


Ghee 1 Tablespoons
Biryani leaf 2-3 Numbers
Cloves 5-6 Numbers
Cinnamon 2 Piece
Green cardamom 4-5 Numbers
Onion, sliced 2 Numbers
Ginger garlic paste 1?2 Teaspoons
Coriander powder 1?2 Teaspoons
Turmeric powder 1?4 Teaspoons
Chilli powder 1 Teaspoons
Sweet corn 1-2 Numbers
Potatoes, cut into wedges 250 Grams
Coriander leaves 1 Bunch
Mint leaves 1 Bunch
Tomato puree 5-6 Numbers
Water 1000 ml
Basmati Rice 250 Grams
Oil 1 Tablespoons
Salt 1 0
Fried Onions 1/2 Cup
Lime juice 2 Numbers

1. In a handi, add ghee, biryani leaf, cloves, cinnamon, and green cardamom. Saute these whole spices in the ghee for a minute.

2. Add sliced onions, salt and fry until they become translucent. Add ginger garlic paste, coriander powder, turmeric powder and chilli powder. Mix all the ingredients well.

3. Add the sweet corn (along with the cob, cut into big pieces), potato wedges and mix well.

4. Add coriander leaves, mint leaves and fry for about 3-4 minutes.

5. Add tomato puree, mix, cover the handi with a lid and let it come to a boil.

6. On the other side, to cook the rice for biryani, heat a big vessel with good amount of water, add little oil, salt and let it boil. Mix and taste the water for right amount of salt.

7. Add biryani rice in the boiling water. (Rice should be soaked in water for 30 mins €“ drain off the water after 30 mins).

8. When the rice is 70% done add the cooked rice on the top of the corn and potato mixture. (drain off the excess water from the rice).

9. Spread the rice evenly and top it with fried onions, coriander leaves, mint leaves and lime juice.

10. Cover the handi with a lid, reduce the flame to low and cook for 10 minutes. 11. Serve hot

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