Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Rice Cooker Recipe - Vegetable Biryani
Rice Cooker Recipe - Vegetable Biryani
Rice Cooker Recipe - Vegetable Biryani
photo credit: Ev Thomas
Rice cooked with vegetables and spicy masala paste.
Prep
N/A
|
Total
N/A
|
Serves
4
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Indian Recipes
Slow Cooker and Rice Cooker
Email
Ingredients
Basmati Rice (2 cups)
Water (4 cups)
Onions (3 - sliced)
Bay Leaf (1)
Shahjeera (1/2 tsp)
Ghee (5 tbsp)
Salt - to taste
Ginger (3cms)
Garlic (8 cloves)
Green Chillies (3n)
Poppy Seeds (2 tsp)
Fennel (2 tsp)
Coriander Powder (2 tsp)
Chilli Powder (1/2 tsp)
Cloves (4)
Cardamom pods (4)
Cinnamon (5cms)
Instructions
Pour water into the pan. Add the cleaned rice. Cover with the lid and allow rice to soak for 15 minutes. Then add salt and diced vegetables.
Heat ghee in a frypan. Add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the grounded masala fry for 2 minutes. Add mint and coriander leaves
Remove frypan from heat and add contents to the rice cooker pan. Stir gently and replace lid.
Switch on the rice cooker. When ready, the switch will automatically move to 'keep warm'.
Allow to steam for 10 - 15 minutes before turning off rice cooker and serving.
Additional Notes
Mixed Vegetables Cauliflower, Carrots Beans, Potatoes (1/2 kg)
Mint and coriander (cilantro) Leaves (2 tbsp each - Chopped)
To be ground to a masala paste
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Madras Curry Powder
Rice Cooker Recipe - Vegetarian Rice
Palak Paneer
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Sopes
Sopes are specially made thick tortillas with raised edges. They are about 3 inches in diameter and are available at specialty Latin American Markets. Uses epazote, queso fresco, avocado, chicken brea
La Cereza Picante Margarita
Throw on the BBQ and mix up a batch of these tangy margaritas made with Soltado Spicy Añejo Tequila, cherry juice, cherry jam and ginger beer.
Blue Cheese Burgers
The ground beef for these burgers are flavored with scallions and fresh sage then topped with a healthy slice of Castello-Rosenborg® Extra Creamy Danish Blue cheese.
Mustard-Herb Chicken Breast
This Mustard-Herb Chicken Breasts recipe from Taste of Home is a favorite for Terri Weme of Smithers, British Columbia when she needs an easy to make main dish for dinner.