• Kashmiri Vegetarian Biryani

200g Rice
500ml Water
2 pcs Onion
50g Ghee
25g Ginger
3pcs Garlic
1t/s Turmeric powder
4psc Cinnamon
5psc Cardamom
5psc Cloves
50g Raisin
50g Cashew nut
50g Green peas
3pcs Garlic
50g French bean
50g Cashew nut
50g Carrot
50g Cauli flower
3pcs Onion
1pcs Tomato
4pcs Green chili


    1. TO PREPARE VEGETABLES. Heat butter in a sauce pan, sauté onions until golden brown add green peas, garlic, french beans, carrots, tomatoes and cauli flower and mix with the coriander powder, turmeric powder and salt. Add cashew nuts gravy mix with.
    1. TO PREPARE RICE. In a large sauce pan, melt ghee, sauté onions until golden brown, add ginger and garlic and sauté for 2 minutes, add rice, water, turmeric, cinnamons, cardamoms and cloves mix well bring to the boil, covered until rice is three quarters cooked, then reduce heat to very low.
    1. Continue to cook until remaining liquid is absorbed, stir rice with a fork remove from heat.