Empty My Fridge
How to make Quick Plain Biryani
Ingredientes
- Rice1 xícara
- Oil1 colher de sopa
- Ghee2 colheres de sopa
- Yoghurt½ xícara
- Vegetable broth1 ¼ xícara
- Cúrcuma · powder¼ colher de chá
- Ginger paste½ colher de chá
- Garlic · paste½ colher de chá
- Chili pepper · paste½ colher de chá
- Onion · chopped½ xícara
- Cashew1 colher de sopa
- Garam masala½ colher de chá
- Chili powder½ colher de chá
- Saffron¼ colher de chá
- Salta gosto
Modo de preparo
- Heat the oil and 1 tablespoon of ghee in a pressure cooker.
- Add the whole spices and let them crackle for a few seconds.
- Add the chopped onion and sauté a little; season with salt.
- When the onion is nearly done, add the ginger paste, garlic paste and chili paste, then the turmeric and garam masala.
- Stir in the yogurt and rice. Pour in the vegetable stock, close the lid and cook for 20 minutes.
- Meanwhile, grind the saffron strands to a powder in a mortar, then mix in the warm water.
- Remove the lid and pour in the saffron water.
- Garnish with garam masala, the remaining ghee and cashews. Fluff the rice with two forks and sprinkle with red chili powder.
Resumido do vídeo de Bhavna's Kitchen. Assista para ver os detalhes.
Mais receitas com
AlhoCebolaArrozIogurteCastanha-de-caju
Cozinhe com o que tem na geladeira
O Empty My Fridge mostra as receitas que você pode fazer com o que já tem e avisa antes que estrague.