Vegetable biryani

Name: Vegetable biryani
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: En
Ingredients: Basmati rice: 400 g; Whole green cardamom: 5; Bay leaves: 5; Salt to taste; Refined oil: 100 ml; Kewra water: 5 ml; 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; Curd: 240 g; Black salt: 2 g; Salt: To taste; Fried garlic: 10 g; Black pepper powder: 2 g; Roasted jeera powder: 2 g

Main Dish

Very Easy

1 hour

Preparation

Preparation20 min

Cook time40 min

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.