Universal pure veg delicacies way to blissful life

Moong Biryani

2 min read

Wonderful colors and flavors with fragrant spices and ingredients bringing to you an amazing recipe of biryani by my mother.

2 cup basmati rice
3 cups sprouted green moong beans
2 potatoes
2 inches ginger
2 jalapeño peppers
7 cabbage leaves
1 cup shredded cabbage leaves
2 bay leaves
1 cinnamon stick
1 brown cardamom
6 cloves
8 black peppercorns
1 teaspoon salt for cooking rice
3 chopped tomatoes
2 cups chopped cilantro
1 cup oil
2 teaspoons cumin seeds
Salt as per taste for biryani
2 teaspoons red chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander cumin seed powder
1 teaspoon garam masala
2 tablespoons corn starch

Process: Wash the rice well, add double quantity of water to the rice in the pot. Add salt and whole spices in it. Cook the rice on medium heat until 80% cooked.
By that time finely chop or process cabbage leaves , jalapeno and ginger, keep aside. Take oil in another pot, let it heat. Add corn starch to the Julienne cut potatoes and fry them in the oil until crispy golden brown .
Fry the shredded cabbage as well until brown. Remove it aside.
Discard water from the rice and keep aside to cool down.
Add cumin seeds to the same oil pot, cabbage mixture , cook until golden brown. Add the sprouted moong, half part of the chopped tomatoes and powdered spices. Salt as per taste and coat the moong well. Cook on low heat by first covering with a lid for 2 minutes. Add a quarter cup of water, again cover and cook for 5 minutes. Remove some portion of the moong mixture out while keeping some portion in , spread some cooked rice mixture, add layer of fried cabbage, fried potatoes, tomatoes , cilantro. Start again with adding the moong mixture and repeat the step.
Cover with a lid and keep the heat on low, letting the biryani steam on for 10 minutes until you see the steam all over the pot. The biryani is cooked and ready to be served.

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