Directions
Ingredients
- Oil – 1 cup
- Cardamom green – 5 nos
- Ginger garlic paste -3/5cup
- Carrots diced – 2 cups
- Green peas – 1 cup
- Turmeric – 1 tsp
- Red chilly powder – 1tbsp
- Green chilly – 2 nos
- Kewra water -1tbsp
- Basmati rice – 2 cups
- Royal cumin – 2 tsp
- Cinnamon – 1 no
- Cauliflower florets – 3 cups
- Beans diced – 1 cup
- Salt – to taste
- Coriander powder – 2tbsp
- Yogurt – 4 cups
- Mint leaves – 2 cups
- Rose water – 1 tbsp
- Butter – Saffron dissolved – 2 tsp
Steps
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1
Done
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Wash and soak the rice for an hour. |
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2
Done
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Heat oil in a pan and add the whole spices. Saute and add the ginger garlic paste. Cook for 3 mins. |
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3
Done
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Now add the vegetables and salt. Saute for 3-4 mins and add the powdered spices. Add 1 cup water and cook. |
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4
Done
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Increase heat and add whisked yogurt and cook till it get a boil. Turn off the heat and add green chilly, kewra water, rose water and mint leaves. |
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5
Done
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Boil 12 cups of water in a separate pan. Add salt and then the rice. Par boil the rice and immediately take out the rice when it is still 3/4 raw. Reserve and keep 2 cups of this water. |
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6
Done
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Spread the rice on top of the vegetables and add cubes of butter and sprinkle saffron. Add 2 cups of water from boiling the rice. |
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7
Done
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Place a tight fitting lid on top and seal the lid with dough or place a heave object on it. Cook on very low heat for 10 minutes. Remove and allow to cool for another 20 mins. |
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8
Done
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Remove the lid and serve the biryani with burani raita. |
