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Basant Biryani (बसंत बिरयानी)

basant biryani

Basant Biryani (बसंत बिरयानी) is nutritious vegetable biryani with a twist of kidney beans.  It can be said as one pot meals that can be prepared any time and can also become a good choice for picnics and parties.

Regional Dish:  North India

Cuisine Style: North India | Cooking Time 35 mins | Take it with raita| Type Rice| Shelf Life : 1  day| Quantity : 4 Servings.

Appx. Nutritional values calculated for 1 serving:

Calories (250Kcal), Carbohydrates (35g), Protein (6g), Fat (12g)

Ingredients:

  • Rice 300 gm
  • Whole spice as required
  • Ghee ½ cup
  • Turmeric 1 tsp.
  • Chili powder 1 tsp.
  • Cumin powder 1 tsp.
  • Coriander powder 1 tsp.
  • Yogurt 250 gm.
  • Coriander leaves ¼ bunch
  • Mint leaves ¼ bunch
  • Tomatoes (sliced) 3
  • Plum 50 gm.
  • Lemon (sliced) 2
  • Yellow color ¼ tsp.
  • Kewra 2 tbsp.
  • Salt to taste
  • Peas 1 cup
  • Carrot chopped 1
  • Kidney beans 250 gm.
  • Capsicum chopped 1
  • Red capsicum chopped 1
  • Potatoes 2
  • Ginger garlic paste 2 tbsp.
  • Water ½ cup

Method:

  1. Finely chop carrot, green beans, green capsicum, red capsicum and potatoes.
  2. Heat ¼ cup ghee in a pan, add 2 tbsp. ginger garlic paste, mix whole spices, 1 cup peas and all the chopped vegetables. Fry for 1 – 2 minutes.
  3. Now add 250 gm. yogurt, 1 tsp. cumin powder, 1 tsp. turmeric, 1 tsp. coriander powder and 1 tsp. chili powder. Fry for 1 – 2 minutes. Cover and simmer for 8 – 10 minutes.
  4. Coarsely chop 3 tomatoes and cut 2 lemons into thin round slices. Also chop coriander and mint leaves.
  5. Turn the flame off. Add in chopped coriander, chopped mint leaves, sliced lemon, chopped tomatoes and 50 gm. dries plum.
  6. Boil water in a separate pan, add soaked rice and a little salt. Cook till it comes to a boil. Remove a little rice and spread on top of vegetable mixture.
  7. Then cook rice till a little tender. Now strain all the rice and spread on top of vegetable mixture.
  8. Mix ¼ tsp. yellow color in 2 tbsp. kewra. Sprinkle on top of rice. Now spread remaining ghee on top.
  9. Simmer for 10 – 12 minutes. Then dish it out and serve.

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