Directions
- 1Wash the rice thoroughly 3-4 times and soak for 30-45 minutes.
- 2In a bowl, add beans, carrots, cauliflower, and green peas.
- 3Add salt, turmeric powder, red chili powder, degi mirch powder, coriander powder, and cumin powder to the vegetables.
- 4Add curd, brown onions, fresh mint, and fresh coriander and mix well.
- 5Heat oil and desi ghee in a kadai on high flame.
- 6Add sliced onions and cook until golden brown.
- 7Add whole spices (star anise, cinnamon stick, cloves, bay leaf) and mix well.
- 8Add the prepared vegetable mixture and cook for 2 minutes on medium-high flame.
- 9Add ginger garlic paste and mix well. Cover and cook for 1-1.5 minutes.
- 10Add green chilies and fresh mint, cover and cook for 2 minutes.
- 11In a separate pot, boil water with whole spices (star anise, cinnamon stick, cloves, bay leaf,javithri, small elachi) and salt.
- 12Remove the whole spices from the boiling water and add lemon slices and oil.
- 13Add soaked rice and cook on high flame for 6.5 minutes.
- 14Add the boiled rice to the vegetable mixture in layers. Sprinkle green cardamom powder, biryani masala, and brown onion on top.
- 15Add fresh coriander and mint. You can add some desi ghee on top.
- 16Cover the Kadai with a lid and add a ring of dough around the edges of the lid to seal in the steam.Cook on high flame for 2 minutes, then reduce to low flame for 15-20 minutes.
Ingredients
- 500 gm Basmati rice
- 100 gm Beans
- 100 gm Carrots
- 140 gm Cauliflower
- 70 gm Frozen green peas
- 1 small spoon Salt
- 100 gm Curd
- 0.25 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 tsp Degi mirch powder
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 1 Fresh mint
- 1 Fresh coriander
- 3 no Onions
- 2 no Brown onions
- 3 tbsp Oil
- 1 tbsp Desi ghee
- 10 gm Whole spices
- 1 tsp Biryani masala
- 50 ml Saffron milk
- 0.5 tsp Green cardamom powder
- 0.5 tsp Keo ra water
- 0.25 tsp Rose water
- 1 no Lemon
Equipment
bowlkadaittawaspatulaladle
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