Less Spicy Rose Biryani

To cook the soya granules, take lukewarm water and add the soya granules. Drain the water completely from the granules by squeezing.

Place a cooker on the stove over a medium flame. Add in ghee to heat, then add in the cumin seeds, cinnamon stick, star anise, bay leaf, cardamom, black pepper, shahi jeera, cloves, nutmeg powder. Fry them till you get the magical aroma.

Now add in the chopped onions, sliced green chilli and cashew nuts. Fry them till it turns golden brown in colour. Next add in the sliced carrot, soya granules and ginger. Mix it properly. Then add water and salt into the cooker.

In the meanwhile, wash the rice. Then transfer this rice into the cooker. Pressure cook it till one whistle blows, once the whistle blows, lower the flame and let it cook for 2 more minutes. Then turn off the flame and keep it aside.

In the meanwhile, wash the rose petals in water.

To assemble the biryani, take a serving bowl. Spread the bottom layer with the rose petals, then top it with the hot biryani. Similarly, spread the next layer with the rose petals. Top it again with the biryani once again. Repeat the above step for the upper layer.

Garnish it with a few rose petals. Drizzle the ghee around the edges so that it reaches the bottom layer. Cover it with a lid for 15 minutes so that the aroma is enriched.

Serve it warm for best taste.