Name: Doodhiya Biryani (Rice cooked with milk and spices) recipe by Dhara joshi at BetterButter
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: For bouquet garni:; 1 teaspoon fennel seeds; 5 black pepper; 2 black cardamom; 6 green cardamom; 1/2 teaspoon black cumin; 5 cloves; 2 cInnamon; For biryani:; 200 gram basmati rice; 200 millilitre milk; 200 gram ghee (clarified butter)(some more); 200 millilitre water; 100 gram cottage cheese; yellow chilli powder; salt to taste or as required; 100 gram potatoes; 100 gram cauliflower; 1 teaspoon ginger garlic paste; 3 tablespoon fried onion paste; 1 teaspoon white pepper powder; 1 cup yogurt; 1/2 teaspoon garam masala; 50 gram fresh cream; 1/2 teaspoon green cardamom powder or as needed; pinch of nutmeg powder; 1 inch ginger juliennes; 20 gram blanched almonds

ABOUT Doodhiya Biryani (Rice cooked with milk and spices) RECIPE

Doodhiya biryani is a nawabi royal dish from Rampuri cuisine from Rampur Uttar Pradesh. Doodhiya biryani is a aromatic toothsome biryani. This truely flavourful biryani was cooked with milk. Basmati rice, cottage cheese, yogurt and spices..this whole recipe credit goes to chef Ajay Chopra..it's very easy to adopt anyones recipes and slightly change and give it your own name but I don't want to change anything in this recipe because this is a Nawabi cuisine recipe.

Ingredients Serving: 4

For bouquet garni:
1 teaspoon fennel seeds
5 black pepper
2 black cardamom
6 green cardamom
1/2 teaspoon black cumin
5 cloves
2 cInnamon
For biryani:
200 gram basmati rice
200 millilitre milk
200 gram ghee (clarified butter)(some more)
200 millilitre water
100 gram cottage cheese
yellow chilli powder
salt to taste or as required
100 gram potatoes
100 gram cauliflower
1 teaspoon ginger garlic paste
3 tablespoon fried onion paste
1 teaspoon white pepper powder
1 cup yogurt
1/2 teaspoon garam masala
50 gram fresh cream
1/2 teaspoon green cardamom powder or as needed
pinch of nutmeg powder
1 inch ginger juliennes
20 gram blanched almonds

Instructions

For bouquet garni mix fennel seeds, black cardamom, green cardamom, black pepper, cloves, cinnamon and black cumin.
Place this garni in 200 millilitre boiling water. Add basmati rice, 200 millilitre milk and 100 grams clarified butter.
Cook rice till it is half done.
Remove garni and drain water. Keep the rice aside.
In a large bowl add cottage cheese. Sprinkle salt and yellow chilli powder. Mix well.
Shallow fry cottage cheese in clarified butter till golden brown.
In a large bowl mix potatoes, cauliflower, ginger garlic paste, fried onion paste, white pepper powder, salt, curd, yellow chilli powder, fried cottage cheese, garam masala, and marinate for 15 minutes. Keep aside.
For Tempering (jhol): melt 100 gram clarified butter in a pan add fresh cream, little milk, green cardamom powder, nutmeg powder and stir well.
In a deep pan add marinated cottage cheese and vegetables, layer ginger julienne. Layer with boiled rice and pour tempering all over.
Add blanched almonds and cover the pan.
Place pot on a iron flat panel and reduce flame. Cook for 20 -25 minutes.
Garnish with green cardamom powder and serve hot.

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