x

Ingredients:

Preparation Time : 60 minutes

  1. Basmati rice – 1 cup
  2. Mixed vegetables, diced (carrots, beans, capsicum, cauliflower) – 1 cup
  3. Onions grated – 2 large     پیاز
  4. Crushed ginger – 2 tsp
  5. Crushed garlic – 2 tsp
  6. Potatoes (sliced into long strips) – 2 (large)
  7. Cabbage leaves (cut into large pieces) – 3 leaves
  8. Oil to deep fry
  9. Ghee – 2 tbsp
  10. Salt to taste
  11. Water – 2 cups
  12. Biryani masala – 4 tsp
  13. Green cardamom – 2
  14. Black cardamom – 2
  15. Cloves – 2
  16. Cinnamon – 1
  17. Mace – 2
  18. Peppercorns (coarsely crushed) – 4
  19. Curd – ½ cup
  20. Turmeric powder – ½ tsp
  21. Cumin seeds – 1 tsp
  22. Saffron – a few threads
  23. Milk – 2 tbsp

Method:

  • Wash the rice properly and soak for 30 minutes.
  • Cook it with water until just cooked.
  • Drain it in a strainer or colander and keep aside.
  • Dissolve saffron in milk and keep aside.
  • Heat 1 tbsp of ghee in a pan. Add cumin seeds and let them crackle.
  • Add the onions and let it sauté till it gets golden brown. Add the gingergarlic paste and stir fry for 1 minute.
  • Now add all the vegetables except potato and add salt and turmeric powder and cook for few minutes or till the vegetables get tender.
  • Deep fry the potato fingers till golden brown.
  • Add to the vegetables and mix. Add the biryani masala or dry grind green cardamom, cloves, cinnamon, 1 mace after dry roasting it for 2-3 minutes.
  • Add the remaining mace, peppercorns and stir fry for 2-3 minutes on low flame.
  • Add the beaten curd and mix properly.
  • Put off the flame.
  • In a thick bottomed pan arrange the layering in the following manner.
  • Start with a rice layer. Spoon a tablespoon of cooked rice and spread it evenly in a thick bottomed pan.
  • Now spread the vegetables. Cover it with a layer of rice. Sprinkle one spoon of saffron added with milk evenly on the rice.
  • Now again repeat the layering. End with a rice layer.
  • Now heat 1 tbsp of ghee and pour it over the rice.
  • Cover tightly and cook on a tava or a pan for 30-35 minutes on low flame or cook it in a preheated oven at 160 degree Celsius for 20-25 minutes.
  • Serve hot with raita or pudina lassi.

  Maliha Javed

  Friday, 06 Dec 2019       484 Views

Continue Reading in: Food and Recipes