Prep: 15 min
Cook: 20 min
Number of Portions: 3

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

Method

  • Wash and soak the rice for an hour.
  • Heat oil in a pan and add the whole spices. Saute and add the ginger garlic paste. Cook for 3 mins.
  • Now add the vegetables and salt. Saute for 3-4 mins and add the powdered spices. Add 1 cup water and cook.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the lid and serve the biryani with burani raita.