Directions
- 1Cut cauliflower, capsicum, carrot, green peas, and potato into desired pieces.
- 2Marinate the vegetables with 50 gm curd, 1 tbsp salt, 1 tbsp turmeric, 1 tbsp chilli, and 1 tbsp biryani masala powder.
- 3Temper mustard oil with cardamom, cinnamon, clove, bay leaf, nutmeg, mace, and red chilli.
- 4Add sliced onions and cook until soft.
- 5Add a paste of garlic, ginger, chilli, coriander, and mint leaves.
- 6Pour the paste over the marinated vegetables and cook until tender.
- 7Add 200 gm fried paneer, cashew, and raisins.
- 8Add chopped coriander and mint leaves.
- 9Add 60% cooked basmati rice, saffron milk, rose water, and kewra water.
- 10Cook on low flame for 20-25 minutes and rest for 15 minutes.
- 11Serve hot with salad and raita.
Ingredients
- 1 cauliflower
- 1 capsicum
- 5 carrot
- 1 handful green peas
- 2 potato
- 50 gm curd
- 1 tbsp salt
- 1 tbsp turmeric
- 1 tbsp chilli
- 1 tbsp biryani masala powder
- 1 mustard oil
- 1 cardamom
- 1 cinnamon
- 1 clove
- 1 bay leaf
- 1 nutmeg
- 1 mace
- 1 red chilli
- 5 onion
- 1 garlic
- 1 ginger
- 1 corriander
- 1 mint leaves
- 200 gm paneer
- 1 handful cashew
- 1 handful raisins
- 1 handful corriander
- 1 handful mint leaves
- 1 cup basmati rice
- 1 cup saffron milk
- 1 rose water
- 1 kewra water
- 1 red chilli powder
- 1 handful pomegranate seeds
Equipment
knifecutting boardgraterbowlblenderclay potfrying pan
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