Common Salt, Garlic, Onion, Ginger, Mint, Refined Sunflower Oil, Clove, Black Pepper, Caraway, Black Cardamom, Dry Mint Leaves, Sugar, Green Cardamom, Bay Leaf, Long Pepper, Turmeric, Bishop's Weed, Fennel Seeds
1 cup/ 200g rice
5 cup water
1 medium onion, chopped
1 cup/ 75g green peas,
2 medium/ 75g carrot, cut lengthwise
1 medium/ 75g Potato, cut lengthwise
75g cauliflower, cut into florets
50g Suhana Veg Biryani Mix
½ cup/ 100g curd
3 tbsp ghee /oil
½ cup fresh coriander leaves , chopped
¼ cup fresh mint leaves, chopped
For garnishing :
½ cup crisp fried onions
How to use/cook:
Wash and soaked rice for 15 minutes and drain.
Boil water. Add rice, 1 tbsp oil and cook for 4-5 minutes. Remove from the heat and drain water
Make a paste of curd and Suhana Veg Biryani Mix.
In a large frying pan, heat remaining oil. Add onion and sauté until golden brown. Add paste, cut
vegetables, water and cook for 20-25 minutes.
Place the vegetables in a heavy bottomed casserole or pan; and cover with rice.
6) Sprinkle coriander, mint and cook on a low heat for about 10 minutes. Garnish with fried onion and
Use Suhana Veg Biryani Mix to make any varieties of meat and chicken biryani.
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