Vegetable Biriyani

Preparation Time :20 Min

Cook Time : 20 Min

Total Time : 40 Min

Basmati rice cleaned,washed& soaked for 30 min. 350 g carrots. 50 g French beans. 50 g peas 50 g potato 50 g tomatoes. 100 g onions 100 g chilli powder 10 g Turmeric powder 5 g green chillies. 20 g ginger garlic paste. 20 g garam masala powder. 10 g mint leaves chopped 15 g coriander leave chopped 15 g hung curd. 75 g cream. 100 ml dalda. 100 ml ghee. 100 g saffron dissolved in milk 1g cream 100 ml dalda. 100 ml ghee. . 100 g masala (whole green cardamom, black cardamom, cinnamon, mace, cloves,2-3 bay leaves). 20 g

Drain rice and place in a pan with water.
Add half whole spices and salt and bring it to boil.
Cook till the rice is almost done.Remove from heat,drain and set aside.
Take half curd and add saffron & mix well.
Heat the ghee and dalda in a dish and add remaining whole spices,cook it over medium heat till the spices crackle.
Add the onions and saute till golden brown.
Stir in the green chillies and ginger garlic paste & saute for another minute.
Add turmeric powder, chilli powder, garam masala powder and all diced vegetables.
Mix well and add curd and add enough water, bring to boil, simmer till the vegetables are cooked.
Over vegetables sprinkle half a saffron,some coriander,mint and little cream.Then spread a layer of rice over then remaining saffron yogurt on top of this and then top it off with remaining rice.
Finally place a moist cloth over the rice and cover the dish.seal the lid with dough and cook it for 20 minutes.