Name: Milky Biryani recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: For bouquet Garni-; 1 tsp Fennel seeds; 2 green cardamom; 1 black cardamom; 5-6 black pepper; 2-3 cloves; 2" cinnemon stick; 1 tsp black cumin; To boil rice-; 1 cup rice; 1 cup milk; 1 1/2 cup water; 1 tsp ghee; For marination-; 100 GM COTTAGE CHEESE; 1-2 potatoes diced; 1 tsp Ginger garlic paste; 1/2 cup brown onion; 1/2 tsp White pepper powder; Salt to taste; 1/2 cup Yoghurt; 1/4 tsp yellow chilly powder; 1/2 tsp garam masala; For Jhol-; 1 tbsp ghee; 50 gm cream; Milk as required; 1/2 tsp cardamom and mace powder; Salt and Chilly powder to taste

Ingredients Serving: 3

For bouquet Garni-
1 tsp Fennel seeds
2 green cardamom
1 black cardamom
5-6 black pepper
2-3 cloves
2" cinnemon stick
1 tsp black cumin
To boil rice-
1 cup rice
1 cup milk
1 1/2 cup water
1 tsp ghee
For marination-
100 GM COTTAGE CHEESE
1-2 potatoes diced
1 tsp Ginger garlic paste
1/2 cup brown onion
1/2 tsp White pepper powder
Salt to taste
1/2 cup Yoghurt
1/4 tsp yellow chilly powder
1/2 tsp garam masala
For Jhol-
1 tbsp ghee
50 gm cream
Milk as required
1/2 tsp cardamom and mace powder
Salt and Chilly powder to taste

Instructions

Boil 1 1/2 cup of water, add 1 cup of milk
Make a bouquet garni of whole spices
Add it to the boiling milk water mixture.
Add rice and let it cook till half done, strain the rice, ( use left over liquid to knead the dough)
Cut the cottage cheese in cubes, season with salt and yellow chill powder.
Shallow fry it in a non-stick pan.
Marinate the potato and paneer with yoghurt, salt, yellow chilly powder, garam masala, ginger garlic paste and brown onion.
Make a jhol of ghee, cream, milk, salt, red chilly powder, cardamom powder, mace powder, and mix well. ( To pour over the Biryani)
Spread the marinated vegetable and ginger Julienne at the bottom of the pan.
Spread half cooked rice on top of it.
Pour the jhol ( milk and cream mixture) over it
Seal the pan with the dough and let it cook for 25-30 minutes (dum) on slow flame on hot tawa.
Milky Biryani is ready to eat.

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