Ingredients
- Basmati Rice - 2 cups
- Onion - 1 big
- Ginger - 1 inch size
- Garlic - 4 pods
- Green chillies - 2 No:s
- Tomato - 1 big(sliced)
- Potatoes - 2 medium size, cubed
- Carrots - 2 medium size, cubed
- Green peas - 1/4 cup(frozen)
- Cauliflower florets - 1/2 cup
- Cabbage - 1/4 cup, sliced
- beans - 1/2 cup, cut into 1 inch size
- garam masala - 1/2 tsp
- red chilly powder - 1/4 tsp
- Coriander powder - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Cloves - 3 No:s
- Cinnamon stick - 1 inch in size
- Cardamom - 2 No:s
- Whole black pepper corns - 1/2 tsp
- Cumin seeds - 1/4 tsp
- Yogurt - 1 tbsp
- Water - 3 cups
- Biriyani essence - 1tsp diluted in 1 tbsp water.
- Oil - 1 tbsp
- Ghee - 2 tsp
For garnishing
Fired Raisins, Cashewnuts and onions
How to make
Clean and soak the rice for 20 mins. Heat ghee in pressure cooker, splutter cumin seeds. Add rice and fry for 1- 2 mins. Add cloves, cinnamon,cardamom, black pepper corns, turmeric powder and salt (2 pinches). Cook for 3 whistles. Remove from fire.
Chop 2-5 ingredients finely. Heat oil in a wok and add the chopped ingredients. Saute till the onions are translusant. Add tomato and cook till they are mushy. Now add the carrots and potatoes and cook till they are 80 % done(Sprinkle water if required to cook the carrots and potatoes). Now add cauliflower florets,cabbage, beans and green peas. Cover and cook till all the vegies are done. Add salt to taste, garam masala, red chilly powder, coriander powder and mix well. Add yogurt and stir well. Remove from fire.
Take a bottom heavy pan. Layer the cooked vegetable masala. Over that layer the cooked rice. Sprinkle biriyani essence. Repeat the layering processes. Garnish with fried cashews, raisins and onions. Now cover the pan with aluminum foil. Cover with lid and cook in low flame for 15 mins(This is done to give the dum taste). Serve hot with raita,pickle and pappad. Enjoy !!!
Note: You choose the vegetables as per your taste.
