Vegetarian Rice, Biryani And PulaoPopular Prakashan |
Contents
I | 13 |
II | 16 |
III | 18 |
IV | 20 |
V | 22 |
VI | 23 |
VII | 26 |
VIII | 28 |
XXIII | 62 |
XXIV | 64 |
XXV | 67 |
XXVI | 70 |
XXVII | 72 |
XXVIII | 74 |
XXIX | 76 |
XXX | 79 |
IX | 30 |
X | 34 |
XI | 35 |
XII | 37 |
XIII | 40 |
XIV | 43 |
XV | 46 |
XVI | 48 |
XVII | 50 |
XVIII | 52 |
XIX | 54 |
XX | 55 |
XXI | 58 |
XXII | 60 |
XXXI | 82 |
XXXII | 84 |
XXXIII | 88 |
XXXIV | 89 |
XXXV | 90 |
XXXVI | 92 |
XXXVII | 94 |
XXXVIII | 96 |
XXXIX | 98 |
XL | 99 |
XLI | 100 |
XLII | 103 |
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Common terms and phrases
˝ teaspoon 1˝ cups Basmati 1˝ cups rice add the onions Add the rice asafoetida bay leaf Biryani black cardamoms black peppercorns boil capsicum chana dal chopped fresh coriander cloves coriander powder Cover and cook cubes cups Basmati rice cups of water curry leaves deep-fry Drain and set dried red chillies fresh coriander leaves garam masala powder garlic garlic cloves garlic paste Garnish ginger paste green cardamoms green chillies Heat the ghee Heat the oil inch cinnamon inch ginger Ingredients 1˝ cups Ingredients 12 1˝ jackfruit kadai medium heat medium onions Method 1 Heat mustard seeds onions and sauté paella paneer peppercorns powder 1 teaspoon powder 2 tablespoons red chilli powder salt to taste SANJEEV KAPOORS Serve hot shelled green spring onion Stir stir-fry tablespoons chopped fresh tablespoons ghee tablespoons oil taste 1 teaspoon teaspoon cumin seeds teaspoon garam masala teaspoon red chilli teaspoon turmeric powder urad dal yogurt