Name: Lucknowi Veg Biryani recipe by Abhilasha Gupta at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Ingredients: 2 cups rice; 1 cup chopped onion; 1 cup chopped carrot; 1 cup chopped cauliflower; Chopped green corriender handfull; 5 black paper; 2 bay leaves; 4 cloves; 2 cardamom; 1 tbsp biryani masala; 1 turmeric powder; 1 tsp shah jeera; 1 tsp red chilli powder; Salt according to taste; Soya vadi 1/2 cup; 1 tbsp raisins; 1 tbsp chopped almonds; 1 tbsp cashews; 3/4 cup curd; 1/2 cup ghee; 1/2 cup safron milk

Ingredients Serving: 5

2 cups rice
1 cup chopped onion
1 cup chopped carrot
1 cup chopped cauliflower
Chopped green corriender handfull
5 black paper
2 bay leaves
4 cloves
2 cardamom
1 tbsp biryani masala
1 turmeric powder
1 tsp shah jeera
1 tsp red chilli powder
Salt according to taste
Soya vadi 1/2 cup
1 tbsp raisins
1 tbsp chopped almonds
1 tbsp cashews
3/4 cup curd
1/2 cup ghee
1/2 cup safron milk

Instructions

SOAK 1/2 CUP SOYA VADI IN WATER SO THAT IT CAN ABSORB THE EXCESS OIL OR GHEE.
BOIL 2 CUPS RICE.
ADD 1 TSP SALT.
TILL IT COOKED 3/4TH.
DRAIN THE WATER.
HEAT 1/2 CUP GHEE IN A PAN ON A LOW FLAME.
ADD 1 CHOPED ONION, STIR AND SAUTE TILL THEY BECOME GOLDEN BROWN IN COLOUR. KEEP ASIDE.
ADD 5 CHOPPED GARLIC, BLACK PEPPER, 2 BAY LEAFS, 3 CARDAMOM, 5 CLOVES , 1 TSP SHAH JEERA.
4 CHOPPED GREEN CHILLIES, 1 CUP CHOPPED ONION
1 TBSP CASHEWS, 1 TBSP CHOPPED ALMONDS, 1 TBSP RAISINS.
ADD1 CUP CHOPPED POTATO, 1 CUP CARROT, 1 CUP CAULIFLOWER.
SAUTE THEM.
COVER AND COOK FOR 5 MINUTES.
ADD 1/2 CUP SOAKED SOYA VADI.
COVER AND COOK FOR 5 MINUTES.
ADD 1TSP TURMERIC POWDER, 1 TSP RED CHILLI POWDER, SALT TO TASTE.
ADD 1 TBSP BIRYANI MASALA AND MIX WELL.
ADD 1/2 CUP CURD & MIX IT CONTINUOUSLY.
REMOVE FROM HEAT KEEP ASIDE.
FOR LAYERING TAKE A DEEP VESSEL, FIRST LAYER HALF OF THE VEGGIES.
NEXT MAKE A LAYER OF HALF OF COOKED RICE.
ADD HALF CUP SAFRON MILK, CHOPPED FRESH CORRIENDER & MINT.
AGAIN REPEAT THIS LAYERING POSSESS.
MAKE A LAYER OF HALF COOKED RICE.
SAFRON MILK & CHOPPED CORRIENDER LEAVES.
SPRINKLE FRIED ONION ON TOP.
CHOPPED FRESH CORIANDER AND MINT LEAVES.
ADD 1/2 CUP GHEE.
NOW SEAL THE TOP OF THE POT.
LIKE THIS.
COMPLETELY SEAL.
COOK THIS FOR 10 MINUTES ON LOW FLAME.
NOW REMOVE THE SEAL.
MIX WELL.
BIRYANI IS NOW READY TO BE SERVED.
SERVE HOT.

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