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Festive Biryani



Wash and soak rice for 15 minutes. Boil briskly in water till half cooked. Drain water completely, and allow it to cool. Whip curds and mix coriander-cumin powder, slit green chillies, pepper powder, ginger-garlic paste, garam masala powder and coriander leaves. Keep aside for 1/2 an hour. Heat oil and fry onions, tomatoes and then other vegetables. Sprinkle little water and allow the vegetables to cook till soft. Mix in, marinated curds, salt and cooked rice. Reduce flame and keep under dhum till moisture is absorbed or bake in a hot oven for 10 minutes, covered with foil.
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