Directions
- 1In a bowl, mix curd, salt, ginger garlic paste, and spice powders.
- 2Add all the vegetables to the curd mixture and mix well.
- 3Let it marinate for 20 minutes.
- 4Heat ghee and oil in a pan.
- 5Add the marinated vegetables and saute for 5 minutes.
- 6Close the pot and cook on medium flame for 15 minutes.
- 7Remove half of the cooked vegetables and keep aside.
- 8Layer the cooked rice with the vegetable masala.
- 9Add the remaining vegetable masala and another layer of rice.
- 10Garnish with fried onions, coriander leaves, mint leaves, biryani masala powder, and saffron water.
- 11Reduce the flame to low, cover the pot, and let it cook in dum for 15 minutes.
- 12Turn off the stove and let it rest for 10 minutes before opening.
- 13Serve hot with raita.
Ingredients
- 0.5 cup Curd
- 0.25 tsp Turmeric Powder
- 2 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tbsp Biryani Masala Powder
- 1 tsp Salt
- 1 tsp Ginger Garlic Paste
- 2 nos Onion
- 1 no Green Chili
- 2 nos Tomato
- 1 no Carrot
- 0.25 cup Beans
- 1 no Potato
- 1 cup Cauliflower Florets
- 0.25 cup Green Peas
- 0.25 cup Fried Onions
- 1 handful Coriander Leaves
- 1 handful Mint Leaves
- 3 tsp Ghee
- 1 tbsp Oil
- 2 cups Cooked Basmati Rice
- 1 Saffron Water
Equipment
potbowlpan
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