Vegetable biryani

Ingredients

For biryani rice:

• Basmati rice: 400 g
• Whole green cardamom: 5
• Bay leaves: 5
• Salt to taste
• Refined oil: 100 ml
• Kewra water: 5 ml

For biryani jhol ( masala ):

• Desi ghee: 200 g
• Sliced onions: 200 g
• Green cardamom: 5
• Bay leaves: 5
• Shahi jeera: 2 g
• Carrots (sliced in diamond shape): 100 g
• Cauliflower florets: 100 g
• Green peas: 100 g
• Yellow chilli powder: 5 g
• Jeera powder: 8 g
• Red chilli powder: 20 g
• Curd: 150 g
• Mint leaves: 5 g ( reserve half )
• Green chillies, slit: 10
• Jawetri elaichi powder: 5 g
• Kewra water: 5 ml
• Saffron water: 5 ml ( reserve half )
• Salt to taste

For burani raita:

• Curd: 240 g
• Black salt: 2 g
• Salt: To taste
• Fried garlic: 10 g
• Black pepper powder: 2 g
• Roasted jeera powder: 2 g

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Preparation

• For Rice:
  Wash rice and soak in a handi for 30 minutes. Drain, replenish with fresh water, add half the masala, and salt and bring to boil. Cook till the rice is 90 per cent done. Drain.
• Biryani jhol ( masala ):
  Heat ghee in a handi, add garam masala and shahi jeera and sauté over medium heat until the jeera begins to crackle.
• Add onions and sauté until golden brown. Add vegetables, spices, salt, green chillies, ginger garlic paste and sauté. Mix in a portion of plain yoghurt and stir.
• Add water (about 150 ml), bring to a boil, and simmer till the vegetables are cooked.
  Then, add jawetri, elaichi powder, kewra water and saffron.
  
• For Dum:
  In the handi with cooked vegetables, spread half the rice over the vegetables. Sprinkle the remaining saffron and mint, and spread the remaining rice. Sprinkle rosewater (optional) place a moist cloth on top, cover with a lid and seal with dough.
• Put the sealed handi on dum in the pre-heated oven for 15-20 minutes. Break the seal, serve with Burani raita.
• Burani raita:
  Add curd in a bowl and whisk well.
  Add the ingredients and mix. Garnish with finely-chopped coriander and jeera powder.

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