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21 ingredients, 12 steps, cooking Vegetable biryani fusion

Hi mother, now you can present recipe Vegetable biryani fusion with 21 ingredients and 12 steps. Below this is how to make it, please observe carefully.

In cooking there are some level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 21 ingredients and 12 stages of easy cooking Vegetable biryani fusion.

Ingredients for Vegetable biryani fusion

1. Prepare 1 cup : basmati rice.
2. It’s 1 1/2 cup : water.
3. Prepare 1 : tomato medium size.
4. Prepare 2-3 pcs : green chili.
5. You need 25 gr : chopped onions.
6. You need 5 gr : grated ginger.
7. You need 1 pcs : bay leaf.
8. You need 1 pcs : cinnamon stick small piece.
9. It’s 1 pcs : green cardamom.
10. You need 1/2 tsp : cumin seeds.
11. You need 1 tsp : turmeric powder.
12. Prepare 1/2 tsp : coriander powder.
13. You need 1/2 tsp : garam masala powder (optional).
14. It’s 1/2 tsp : chili powder (optional).
15. It’s 1/4 tsp : pepper powder.
16. It’s 1-2 tsp : salt.
17. You need 3-4 pcs : cabbage leaves – small sliced.
18. You need 1 pcs : eggplant – sliced and steamed/half cooked.
19. Prepare 3 tbsp : oil.
20. You need 1 tbsp : peanuts/cashew nuts - garnish.
21. You need 1 tbsp : raisins - garnish.

If all ingredients Vegetable biryani fusion it’s ready, We’re going into the cooking stage. Below is how to serving with easy.

Stages Cooking Vegetable biryani fusion

1. Soak the basmati rice for 30 minutes. Drain it.
   
2. In a pot, cook the basmati rice with 1½ cup water. Let it boil for 10 minutes and switch off the heat, let it steam for another 10 minutes. Keep it aside and cool down for 20 minutes.
   
3. While waiting for the rice, prepare the vegetables and spices.
   
4. Steam the eggplant in a pot, half cooked will be fine. We will cook it again later (Skip this step if you do not use eggplant) Nb. I steamed the eggplant (cut into half) on top of my rice, and then I sliced it into small pieces.
   
5. In a non-stick pot/pan, heat 3 tbsp oil. Add the bay leaf, green cardamom, cinnamon stick, and cumin seeds. Stir it for 1-2 minutes to get the aroma out.
   
6. Add the chopped onion, stir fry it for 1-2 minutes. Add the chopped tomatoes, green chili and ginger. Stir fry it for 5 minutes until tomatoes turn soft and mushy.
   
7. Add the chili powder, turmeric powder, garam masala powder, coriander powder. Stir fry it until it is evenly.
   
8. Add the sliced cabbage and cooked eggplants. Mix them well with tomatoes mixture. Cook it for 3 – 4 minutes. Cabbage will turn clear.
   
9. Add salt and pepper
   
10. In this stage, place in the cooked rice and slowly mix the rice with the vegetable mixture. Make a taste. Add some salt if it is needed.
    
11. Add the raisin and roasted peanuts/cashew nuts.
    
12. Wallahh, enjoy your vegetable biryani.
    
13. Finish and Enjoy.

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