Ingredients:
- Brown Rice – 1.5 cup
- Tomato – 1
- Onion – 1
- Cauliflower – 1/2 cup
- French Beans – 2 tbsp
- Ginger – 1 tsp
- Green Chilli – 1
- Carrot – 1 tbsp
- Garlic – 3
- Black cardamom – 2
- Green cardamom -2
- Clove – 2
- Black Pepper – 3
- Jeera – 1 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder- 1/4 tsp
- Garam masala- 1/4 tsp
- Salt – as per taste
- Ghee – 2 tsp
- Coriander Leaf – 1 tbsp
Instructions:
This recipe will make 3 to 4 servings.
Wash the brown rice thoroughly in water and soak it for 15 to 20 minutes.
In a pan, add water and bring it to a boil. Add green cardamoms, cloves, black cardamom, cinnamon stick, and black pepper.
Drain the soaked rice and add it to the boiling water. Mix well and let it cook for 10 to 15 minutes until the rice is cooked. Drain any excess water and set aside.
Wash and chop all the vegetables.
In a pan, heat ghee over medium heat. Add jeera and onion and sauté until it turns golden brown.
Add ginger and garlic. Sauté for a minute until the raw aroma disappears.
Add the chopped vegetables, green chilli, and tomato. Cook for 3 to 4 minutes until the vegetables are slightly tender.
Add the cooked rice to the pan and sprinkle turmeric powder, red chilli powder, garam masala, and salt over the rice and vegetables. Mix gently to combine all the ingredients.
Cook for an additional 3 to 5 minutes, stirring occasionally, until everything is well incorporated and heated through.
Garnish with chopped coriander leaves.
You can serve the biryani with raita.
