Petitchef

Nawabi vegetable biryani

Main Dish
4 servings
45 min
30 min
Easy

Ingredients

Number of serving: 4
Basmati Rice - 2 cup

Potatoes ? ½ pound

Carrots - 2 nos

Paneer - 1/4 pound

Green Beans ? ¼ pound

Cashews ? 150 gms

Raisins - 50 gms

Ghee ? ½-3/4 cup

Cardamoms ? 7 nos

Cloves ? 4nos

Cinnamon stick ? 1?

Green chili (Slit)- 8 no

Ginger paste ? 2 tbsp

Turmeric Powder ? ½ tsp

Chili powder ? 2 tsp

Thick yogurt ? 1 ½ cup

Saffron ? 2 tsp

Milk ? 2 tbsp

Coriander leaves ? 1 small bunch

Mint leaves ? 1 small bunch

Fried bread cubes ? 7 nos

Salt to taste

Preparation

  • Soak the rice in water for ½ hour and drain.
    Boil 2 ½ cup of water, add salt and half of the whole garam masalas. Add rice and cook until almost done.
    Dice the vegetables and chop the mint and coriander leaves.
    Whisk the yogurt and divide into 2 parts.
    Dissolve the saffron in warm milk. Add one portion of yogurt and mix well.
    Heat ghee in a pan. Add the remaining whole garam masala, when it begins crackle add ginger paste and green chillies. Fry for few minutes
    Add chili powder and turmeric powder. Stir and add vegetables.
    Now add one portion of yogurt. Add one cup of water; simmer until the vegetables are cooked. Now add nuts and raisins.
    In a wide skillet put the cooked vegetables, sprinkle the ½ of the saffron yogurt (curd), mint and coriander leaves. Then spread ½ of the rice over vegetables. Sprinkle the remaining saffron yogurt, mint and coriander leaves. Spread the remaining rice. Cover with foil and load it in the preheated oven for 15- 20 minutes.
    Deep fry bread pieces in oil. keep aside
    Sprinkle some nuts and raisins and bread . Serve hot with raita





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