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October 2018

Casserole Recipes

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Vegetable Biryani Recipe

Vegetable Biryani recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vegetable Biryani recipe  PDF


1 1/2 c Basmati Rice
1 tb Oil or ghee
1 lg Pinch Saffron optional
1 pn Turmeric
1/2 ts Salt
2 1/4 c Hot Water
Onion Mi ture 1 c Chopped Onion
2 tb Oil or ghee
1 ts Fresh Ginger Root peeled
and amp grated 1 1/2 ts Cumin
1 1/2 ts Coriander
1/2 ts Cinnamon
1 pn Cayenne
Vegetables 1/2 c Water
1 Carrot diced
2 c Cauliflower florets
(small) 1 Green Pepper diced
1 Tomato diced
1/2 c Peas
1/3 c Raisins
3/4 c Chickpeas
1/3 c Cashew Pieces unsalted
Salt to taste In a saucepan, saute the rice briefly in one tablespoon oil, stirring to coat each kernel. Crumble in the saffron. Add the turmeric, salt, and the hot water. Bring the rice to a boil, cover the pan, and reduce the heat. Simmer for 20 minutes. While the rice is cooking, saute the onions in the oil for 5 minutes. Mi in the ginger, cumin, coriander, cinnamon, and cayenne. Add 1/2 cup water, the carrot and cauliflower. Cover the pan and cook on low heat for 3 4 minutes. Stir in the pepper, tomato, peas, raisins, chick peas, and cashews. Continue to simmer until the vegetables are barely tender. Add salt to taste. Mi vegetables with cooked riced. Place all in a 2 quart casserole, cover, and bake at 350 for 30 minutes. Recipe By :

Vegetable Biryani recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
269 people have voted
Last Reviewed on 2018-10-18



Thursday, Oct 18 2018 Download & Print Vegetable Biryani recipe  PDF   Casserole recipes RSS   Thumsb up

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1 3/4 cups cold milk 2 packages jello vanilla instant pie filling 1 can lemonade thawed 8 ounces cool whip Lite 1 prepared graham cracker crust lemon slices 1. Pour milk into a large bowl, add pudding mi es and whisk for 30 seconds. 2. Add lemonade and whisk for another 30 seconds until thick. 3. Stir in cool whip and spoon inot crust. 4. Refrigerate for 4 hours or until set. Garnish with lemon slices. NOTES : Formatted for MC by: L. Fulton ...

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