In a small cup take 1/4th milk and add some saffron
strands or orange red color.
Use this after layering of biryani on top.
Some pudina leaves
One or two tbsp of ghee
Some fried onion
Instructions
Wash rice and leave it to soak in water for 30 minutes.
Add one and half tsp spoon oil in wok and stir fry each veggie separately for a min or two and keep aside in a bowl.
Add all the items under Ingredients to the stir fried veggies, mix well and keep aside for 30 minutes.
Now remove the Cauliflower pieces and put the whole mixture in a dish and cook till veggies are three fourths done and then add cauliflower florets and cook till done. Keep aside
In a separate dish boil sufficient water along with salt and whole garam masala mentioned under Rice. After the water starts boiling add rice and drain it after its 3/4th cooked in a sieve.
Now take a lagan grease it with ghee then layer with half rice then add the veggies mixture then add rest of the rice.
Use a spoon and make four holes by digging the spoon till it reaches end of the vessel. Now add everything under Garnish.
Seal the lagan with aluminum foil and close the lid. Put some weight on the lid and cook on high flame for 5 min and on sim for 10 min and turn off the flame. Leave the dish for 15 min and then mix carefully, its ready to serve.
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Wash rice and leave it to soak in water for 30 minutes.
Add one and half tsp spoon oil in wok and stir fry each veggie separately for a min or two and keep aside in a bowl.
Add all the items under Ingredients to the stir fried veggies, mix well and keep aside for 30 minutes.
Now remove the Cauliflower pieces and put the whole mixture in a dish and cook till veggies are three fourths done and then add cauliflower florets and cook till done. Keep aside
In a separate dish boil sufficient water along with salt and whole garam masala mentioned under Rice. After the water starts boiling add rice and drain it after its 3/4th cooked in a sieve.
Now take a lagan grease it with ghee then layer with half rice then add the veggies mixture then add rest of the rice.
Use a spoon and make four holes by digging the spoon till it reaches end of the vessel. Now add everything under Garnish.
Seal the lagan with aluminum foil and close the lid. Put some weight on the lid and cook on high flame for 5 min and on sim for 10 min and turn off the flame. Leave the dish for 15 min and then mix carefully, its ready to serve.
INGREDIENTS
SERVING: 4
Potatoes – 1cup cubed
Carrots – 1 cup small pieces
Green beans – 1cup
Green peas – 1 cup
Cauliflower – 1 cup
Oil – 1/2 cup
Brown onions – 1 cup
(keep handful for garnish)
Garlic ginger paste – 2 ½ tbsp
Red chilli powder – 2 tsp
Turmeric – 3/4tsp
Salt – to taste
Green cardamom – 5
Cinnamon – 5smal l pieces
Cloves – 5
Shahi zeera – 1/4tsp
Green coriander – 1/2 cup
Mint leaves – slightly less than half cup
Lemon juice – 1 big lemon
Curd – 1/2 cup
Garam masala powder – 1/2 tsp
Fresh green chilli paste – 1tbsp
Green chillies whole – 6-7
Coriander powder – 1 tbsp
Cumin powder – 3/4 tbsp
Rice
Basmati rice – 4 cup
Green cardamom – 5
Shahi jeera – 1 tsp
Cinnamon – 5 small pieces
Cloves – 5
Salt – to taste
Garnish
In a small cup take 1/4th milk and add some saffron
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