Biryani chutney recipes

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VEG HYDERABADI BIRYANI

VEG HYDERABADI BIRYANI

Serve the hyderabadi biryani hot with mint chutney and other vegtables. 350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk 1/3 cup Mint ( Pudina leaves )1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To tasteHow to make hyderabad biryani
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Eggplant Chutney or Bagare Baingan

Eggplant Chutney or Bagare Baingan

Serve warm as a side dish with Biryani or any other rice. I. Ingredients. Egg plants - 10-12 (medium size)Cumin seeds - 2 tspnsMethi (fenugreek) seeds- 1tspnPeanuts - 1/4 cupSesame seeds- 1 tblspnPoppy seeds - 1 tblspnDried red chillies= 4-6 long onesCurry leaves - a fewMustard seeds - 1/2 tspnVegetable oil - 1/2 cupTamarind - the size of a limeGreen chillies - 4 - 6Onion - 1 medium sizeGarlic - one large clove or 2 medium
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