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Vegetable Biryani

Ingredients :
Rice 225gm
Split green gram 115gm
Potatoes 115gm
Carrots 115gm
Peas 115gm
Tomatoes 115gm
Onions 115gm
Coconut 1/2
Cumin a pinch
Chilli powder 1/2tsp
Turmeric a pinch
Sultanas 10gm
Cashewnuts 15gm
Peanuts 15gm
Fat 100gm
Curds 75gm
Salt to taste

Method :
Grind together coconut, cumin, turmeric, chilli powder and onions and extract milk
Clean and soak rice and gram.
Prepare vegetables and blanch tomatoes.
Heat fat; add peas and carrots. Cook for 5minutes.
Add blanched tomatoes and salt.
cook till peas and carrots are tender.
BOil, peel and slice potatoes. Fry in hot fat till brown. Remove.
Fry rice and gram-add coconut milk and vegetable stock(3 fingers above rice).
When rice is three-fourths done, add cooked vegetables, curds and salt.
cook on a slow fire with live coal on top of the lid. When dry, remove and serve garnished with fried potatoes and
fried sultanas, cashewnuts and peanuts.

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