This coriander biriyani is very nutritious because it has the health benefits of coriander leaves as well as all the vegetables that are put in it. Kids will especially love it if you add panneer also to the biriyani. Let’s take a look at the recipe:
Ingredients to make Coriander Biryani:
1 cup basmati rice
2 cups of chopped vegetables (carrots, French beans, cauliflower, potato)
1⁄4 cup fresh peas (you can use frozen peas too)
1⁄4 cup corn kernels (optional)
1⁄2 cup paneer cubes
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsps vegetable oil
Salt to taste
1 tbsp biriyani masala powder
Few coriander leaves, to garnish
To make paste:
1 bunch coriander leaves
5 garlic cloves
Thin piece of ginger
Salt to taste
3 pieces green chilies
10 pieces cashewnuts
1 tsp garam masala
How to make Coriander Biriyani:
Soak the basmati rice in water for 10 minutes. Then wash it thoroughly, drain it. Pour 3 cups water into it and keep the rice for cooking. You can add little salt while cooking the rice. Once the rice is cooked, drain it into a colander and keep aside.Now make a smooth paste with all the ingredients mentioned under ‘To make paste’. Keep this paste aside.
Now heat a nonstick pan and add vegetable oil. Put mustard seeds first and once it begins to splutter, add the cumin seeds. Now add all the chopped vegetables into the pan and mix it well. Add some salt according to your taste. Close the pan with lid and let the vegetables cook well for about 15-20 minutes. Once it is half cooked, open the lid and add biriyani masala powder and paneer cubes. Close the lid again and let it cook for 5 minutes. Now open the lid and pour the coriander paste into the mixture.
Let it cook without closing the lid for about 5 minutes. Do not cook for too much time as coriander leaves need not be cooked much. Switch off the gas and remove the pan from the heat. Now add the cooked rice to this mixture and mix everything well. Garnish with coriander leaves and serve hot!
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| How to make Coriander Biriyani |
Ingredients to make Coriander Biryani:
1 cup basmati rice
2 cups of chopped vegetables (carrots, French beans, cauliflower, potato)
1⁄4 cup fresh peas (you can use frozen peas too)
1⁄4 cup corn kernels (optional)
1⁄2 cup paneer cubes
1 tsp mustard seeds
1 tsp cumin seeds
2 tbsps vegetable oil
Salt to taste
1 tbsp biriyani masala powder
Few coriander leaves, to garnish
To make paste:
1 bunch coriander leaves
5 garlic cloves
Thin piece of ginger
Salt to taste
3 pieces green chilies
10 pieces cashewnuts
1 tsp garam masala
How to make Coriander Biriyani:
Soak the basmati rice in water for 10 minutes. Then wash it thoroughly, drain it. Pour 3 cups water into it and keep the rice for cooking. You can add little salt while cooking the rice. Once the rice is cooked, drain it into a colander and keep aside.Now make a smooth paste with all the ingredients mentioned under ‘To make paste’. Keep this paste aside.
Now heat a nonstick pan and add vegetable oil. Put mustard seeds first and once it begins to splutter, add the cumin seeds. Now add all the chopped vegetables into the pan and mix it well. Add some salt according to your taste. Close the pan with lid and let the vegetables cook well for about 15-20 minutes. Once it is half cooked, open the lid and add biriyani masala powder and paneer cubes. Close the lid again and let it cook for 5 minutes. Now open the lid and pour the coriander paste into the mixture.
Let it cook without closing the lid for about 5 minutes. Do not cook for too much time as coriander leaves need not be cooked much. Switch off the gas and remove the pan from the heat. Now add the cooked rice to this mixture and mix everything well. Garnish with coriander leaves and serve hot!
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