• Rice
  • Butter
  • Onion
  • Carrot

Juliettes Biryani


  • Cooking Time:

  • Prep Time:

  • About:


  • 4 Servings:

  • Rice Ingredients
  • 140 g Rice (Basmati)
  • 375 ml Water
  • .25 tsp Turmeric (powder)
  • .125 tsp Ginger (powder)
  • .125 tsp Cloves (powder)
  • 1 whole Bay Leaf
  • .5 tbsp Butter
  • .125 tsp Red Pepper Flakes
  • .75 tsp Salt
  • Vegetable Stir Fry
  • .5 whole Onion
  • 1 whole Carrot
  • 100 g Cauliflower
  • .5 tbsp Butter
  • 1 dash Maggi (or Soy Sauce)
  1. Directions:

  2. Finely cut onions and julienne cut carrot. Cut Cauliflower into small pieces .
  3. Rinse rice in water until liquid runs clear. Drain water. Put all spices, butter and salt in a pot with the 1.5 cup water. Bring to a boil and then reduce heat to medium low. Cook with lid on. Cook until liquid is gone. Remove bay leaf once rice is finished cooking.
  4. In the mean time, sauté onions and cauliflower, and carrot with the .5 TL butter. Cook until vegetables are tender. Combine with rice and serve.