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Kashmiri Biryani (indian)

ingredients

600 g. basmati rice.
100 g. each of peas, potatoes, carrots, spinach, french bean (green bean)s and cauliflower.
1/4 cup (25 g) 1 oz each of peeled almonds and cashew nuts (powdered or small pieces).
1 tbsp each of green chili, garlic and ginger paste.
salt and garam masala according to taste.
2 - 2 1/2 tsp. red chilli powder.
1 tspn. turmeric powder.
1/2 cup curd, about 2 tspn. lemon juice.
1 tsp. powder yellow colour (optional).
cloves, tez patta, dalchini according to taste.
2 medium sized tomatoes' puree,
3 large onions.
1/2 cup each of milk and melted ghee or oil.

method

1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.

2. Fry the pieces of almond and cashew nut till little brown.

3. Heat ghee in a handi, and fry the onions till golden brown.

4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chili powder & fry with onions for 2 3 mints. Add the nuts & tomato puree & fry for 4 5 mints on medium flame.

5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.

6. Optional Add color to the rice and toss the rice a little.

7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.

8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.

9. Keep it covered for approx. 5 6 mints. So that the aroma stays.

10. Serve hot with mint curd.

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