RECIPE (Serves 4 persons)
Ingredients
- 3 cups basmati rice
- 3 liter water
- ½ cup peas
- 1 ½ cup beans
- 1 ½ cup cauliflower florets
- 1 ½ cup curd
- Handful of mint leaves
- 2 slit green chillies
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 3/4th cup fried onions (golden brown)
- 3/4th tsp turmeric
- 2 tsp red chilli powder
- 3 tbsp Awadhi Biryani masala
- Salt to taste
- ¼ cup of milk with a pinch of saffron
- ½ tsp rosewater or kewra water (optional)
- 1 cup neutral oil
Method
- Fry the onions and keep aside the oil
- Marinade the vegetables in 1 ½ cup curd , turmeric , red chilli powder , garlic and ginger paste, 3/4th of mint leaves and 3/4th of the fried onion for half an hour
- Soak the rice for half an hour and boil it while adding 1 tbsp Awadhi Biryani Masala and 1 tbsp onion oil and salt till 80% cooked . Keep the rice water.
- Saute the vegetable in 3 tbsp of oil , add 2 tbsp of Awadhi Biryani Masala , cook till it is 80% done (if required add a little water)
- In the same deep dish rice will be added . Sprinkle milk with saffron and the green chillies. Add one ladle of the rice water and garnish it with the rest of the onions and mint leaves on top.
- Seal the lid of the deep dish with chapati dough . Put it on flame for 15 minutes and then switch off the flame and allow it to cool for 10 minutes before opening the lid.