JUN 25

Veg Biryani

A great introduction to pasta for kids – loads of fun to eat, and a brilliant base for adding all kinds of other fresh ingredients.

Spaghetti Pasta Recipe In Creamy Tomato Sauce is a delicious recipe for the kids where the pasta is made saucy with Del Monte Spaghetti Pasta. The pasta is packed with flavors from the tomato basil sauce, garlic and basil, making it refreshing. The addition of roasted carrots and capsicum makes this pasta great tasting and healthy as well.

Serve the Spaghetti Pasta Recipe In Creamy Tomato Sauce along with a glass of Cantaloupe Pomegranate and Mint Juice, Cheese Garlic Bread and Asian Watermelon Salad Recipe to the side to let the kids enjoy their dish.

No man is lonely eating spaghetti; it requires so much attention.

>Christopher Morley

>How To Make Veg Biryani at Home

Serves 6 to 8

Ingredients

• 4oogm soaked basmati rice
• 2 large sliced onion
• 8 clove
• 1/4 tsp grated nutmeg
• 2tsb garlic paste
• 100gm chopped potato
• 1oogm chopped bean green
• 1/2 cup beaten yoghurt
• 4 green cardamom
• 2 spring mint leaves
• 1/4 tsp kewra
• salt as required
• 8 cup water
• 7 tbsp ghee
• 1tsp black cumin seeds
• 2 cinnamon
• 2tsp ginger paste
• 100gm peas
• 100gm chopped cauliflower
• 100gm sliced carrot
• 2 pinches powdered black pepper
• 4 black cardamom
• 2 bay leaf
• 1/4tsp rose water
• 2tbsp unsalted butter

Instructions

Drain the rice under cold running water and soak it for half an hour.

Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.

In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves,cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.

Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt and vegetables and saute them over a low heat till the vegetables are almost tender.

In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.

Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.

Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.

Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.

Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.

Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!