Ingredients:
2 cups Basmati rice
½ cup Potatoes (½ inch cubes)
½ cup Carrots (½ inch cubes)
½ cup Cauliflower (small florets)
6 French beans (½ inch pieces)
1 cup Onions (finely sliced)
6 strands Saffron
2 tsp Milk
Salt to taste
1 cup Yogurt
¼ cup ginger garlic paste
2 tsp Biryani Masala powder
1 tsp garam masala
2 tsp Fresh mint leaves (chopped)
2 tsp Fresh coriander leaves (chopped)
Oil to deep fry
4 tsp pure ghee
8 Cashew nuts (quartered)
8 Almonds (blanched and halved)
2 tsp Raisins (kishmish)
Dough to seal
Direction:
Parboil potatoes, carrots, French beans and cauliflower in two cups of salted water. Drain and keep aside. Wash and soak rice in 4 cups of water for half an hour. Drain. Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done. Drain Dissolve excess water and spread out on a plate to cool. In warm milk add Saffron. Heat sufficient oil in a pan and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add Biryani Masala, garam masala, half of the fried onions, ginger and garlic paste and parboiled vegetables. Allow to marinate for one hour.
Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes. Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C. Transfer the vegetables into a thick bottomed handi (pot). Layer the rice over the cooked vegetables. Sprinkle the remaining Biryani Masala, if require add red color, mint leaves, coriander leaves and the remaining fried onions. Garnish with cashew nuts, almonds and raisins. Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough. Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes. Alternately keep the handi on a heated pan and cook on very low heat for fifteen to twenty minutes. Serve hot.
2 cups Basmati rice½ cup Potatoes (½ inch cubes)
½ cup Carrots (½ inch cubes)
½ cup Cauliflower (small florets)
6 French beans (½ inch pieces)
1 cup Onions (finely sliced)
6 strands Saffron
2 tsp Milk
Salt to taste
1 cup Yogurt
¼ cup ginger garlic paste
2 tsp Biryani Masala powder
1 tsp garam masala
2 tsp Fresh mint leaves (chopped)
2 tsp Fresh coriander leaves (chopped)
Oil to deep fry
4 tsp pure ghee
8 Cashew nuts (quartered)
8 Almonds (blanched and halved)
2 tsp Raisins (kishmish)
Dough to seal
Direction:
Parboil potatoes, carrots, French beans and cauliflower in two cups of salted water. Drain and keep aside. Wash and soak rice in 4 cups of water for half an hour. Drain. Add four cups of water and salt. Bring to a boil and cook till the rice is three fourth done. Drain Dissolve excess water and spread out on a plate to cool. In warm milk add Saffron. Heat sufficient oil in a pan and deep-fry sliced onions till golden brown. Drain onto an absorbent paper. Beat yogurt. Add Biryani Masala, garam masala, half of the fried onions, ginger and garlic paste and parboiled vegetables. Allow to marinate for one hour.
Heat ghee in a thick-bottomed vessel, add the marinated vegetables and sauté for two to three minutes. Add three-fourth cup of water and bring to a boil, then simmer for two to three minutes. Preheat oven to 180°C. Transfer the vegetables into a thick bottomed handi (pot). Layer the rice over the cooked vegetables. Sprinkle the remaining Biryani Masala, if require add red color, mint leaves, coriander leaves and the remaining fried onions. Garnish with cashew nuts, almonds and raisins. Sprinkle saffron milk. Place a moist cloth on top, cover with a lid and seal with dough. Put the sealed handi in the pre-heated oven and cook at 180°C for fifteen to twenty minutes. Alternately keep the handi on a heated pan and cook on very low heat for fifteen to twenty minutes. Serve hot.
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