VEG. BIRYANI SPICE MIX
Net Wt. 110 Gms.
Fennel Seeds, Cumin Seeds, Coriander Leaves, Red Chilly, Bay Leaves, Fenugreek Leaves, Stone Flower, Black Cardamom, Green Cardamom, Clove, Cinnamon, Black Pepper, Nutmeg, Mace, Star Anise, Iodized Salt.
DIRECTIONS TO USE
Wash & soak rice for 15 minutes & drain. Boil Water.
Add 1 tbsp. oil & Cook for 4-5 minutes. Remove it from heating & drain water completely.
Make a paste of curd & add AMIMA’S KITCHEN VEG. BIRYANI SPICE MIX.
In a large frying pan, heat remaining oil. Add paste, cut vegetables, water & cook for 20-25 minutes.
Place the vegetables in a heavy bottomed casserole or pan, & cover the rice.
Sprinkle coriander, mint leaves & cook on a low heat for about 10 minutes.