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Three different layers of rice
Published On: 13 Aug 2011
English: Green Peas
telugu: Pachabatthani / Bataneelu / Gundusanighelu
Gujarati: Vatana / Mutter
Konkani: Attano / Batani
Marathi: Vatana / Mattar / Watane
Oriya: Matara / Matar
Punjabi: Kabli Chole / Mattar
for more details, click the name of the ingredient
English: French Beans
telugu: French Chikkudu
kannada: French Beans / Huruli Kayi
hindi: Bakla / Pharasbeen / Sem
Konkani: Beans / Anne Saango
Oriya: French Beans
Punjabi: Fras Bean
Kashmiri: Fraa’Sh Bean
English: Mint Leaves
telugu: Pudhina Koora
kannada: Pudina Sopu / Chetni Maragu
Bengali: Poodina Patha
Gujarati: Fudino / Phodina
Konkani: Pudina / Vodthalaun
Oriya: Podana Patra
Punjabi: Hara Pudina
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
English: Garam Masala
Bengali: Laban / Noone
For preparing mughlai briyani, grind together green chilies, coriander and ginger to a fine paste. Keep aside.
Cook peas, carrots and beans in salt water. Drain the water and keep it aside.
Heat ghee in a large pan, sautT in garam masala and onions.
Add in the cooked vegetables and fry for another 3-4 minutes. Keep it aside.
Divide the rice into 3 portions and add the vegetables into 2 portions. Tint one portion of the rice green by mixing it with the ground masala paste.
Tint the second portion yellow by adding saffron essence. Keep the third portion white.
Take a large serving dish and place in it a layer of white rice.
Spread a layer of the vegetables mixture over it. Sprinkle with coriander and mint leaves. Cover the vegetables with the green rice. Then cover the green rice with vegetables and finally spread a layer of saffron rice.
Garnish with raisins.
Mughlai briyani is ready.
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