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| For Masala | |
| Mint Leaves | 10 g |
| Coriander Leaves | 15 g |
| Green Chillies | 15 g |
| MTR Special Garam Masala | 7.5 g |
| Lemon Juice | 5 g |
| For Biryani | |
| Ghee | 40 g |
| Oil | 20 g |
| Onions | 100 g |
| Ginger Garlic Paste | 10 g |
| Curd | 50 g |
| Carrots | 50 g |
| Beans | 40 g |
| Green peas | 50 g |
| Potatoes | 60 g |
| Jeeraga Sambar Rice | 200 g |
| Salt | 14 g |
| MTR Turmeric Powder | 0.5 g |
| Tomato | 50 g |
| Water | 400 ml |
Method Of Preparations
- Make a paste with mint leaves, green chillies, coriander leaves, MTR Special Garam Masala and lemon juice with required amounts of water and keep aside.
- Heat ghee and oil in a pressure cooker, add slice onions and sauté until light brown. Now add ginger garlic paste and sauté.
- Add sliced tomatoes and sauté until mushy. Add MTR Turmeric Powder, salt and masala paste. Cook well.
- Pour the curd and mix well. Mix the cut vegetables and let it cook for 5 minutes.
- Add water and let it boil. Once the water is boiled, add soaked rice and cook till water evaporates.
- Cover with lid and cook for 3 whistle.
- Open the cooker, mix the biryani and serve hot.
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