EVEREST-A Perfect Blend of Pure Spices

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INGREDIENTS

^. Black Cardamom
^. Black Pepper
^. Caraway
^. Cardamom
^. Cassia
^. Cassia Leaf
^. Chilli
^. Clove
^. Clove Leaf
^. Coriander
^. Cumin
^. Kasuri Methi
^. Mace
^. Nutmeg
^. Turmeric

Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice.
The origins of this blend can be traced back to the Mughal era.

Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs)

	VEG BIRYANI Parboil 250 gms. Basmati Rice. In 3 tbsp Oil, fry 3 sliced Onions, 1 tsp each Ginger/Garlic paste. Add puree of 2 Tomatoes, chilly and Turmeric Powder.

Cook till oil separates. Add ½ cup Curd. Add 1½ tbsp EVEREST Biryani Masala, roast. Add 1½ cup cooked vegetables like Green-Peas, Cauliflower, Carrot and Salt. Grease bowl, spread ½ the Rice, add vegetables, spread remaining rice. Pour 2 tbsp Ghee, ½ cup Milk. Cover, heat for 15 mins. on low flame.