| • | Heat oil and add cumin seeds.
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| • | Add onions and garlic-ginger paste. Sauté until golden brown.
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| • | Add kathal and stir fry all over low heat up until done.
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| • | Add all spices, table salt and green chilies. Mix well.
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| • | Cover and cook for about 5 minutes and mix in the citrus limon juice and one-half the coriander.
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| • | Remove one-half the veggies and layer with one-half the rice.
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| • | Cover with the remain of the veggie mixture and then, rice again.
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| • | Put on low heat, cover and allow cook for 10 minutes or so.
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| • | Serve, garnisheed with the coriander.
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| • | Kathal Biryani is ready.
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