Ingredients:
400 gm soaked basmati rice
2 large sliced onion
8 clove
1/4 teaspoon grated nutmeg
2 teaspoon garlic paste
100 gm chopped potato
100 gm chopped bean green
salt as required
1/2 cup beaten yoghurt (curd)
4 green cardamom
2 sprigs mint leaves
1/4 teaspoon kewra
8 cup water
7 tablespoon ghee
1 teaspoon black cumin seeds
2 cinnamon
2 teaspoon ginger paste
100 gm peas
100 gm chopped cauliflower
100 gm sliced carrot
2 pinches powdered black pepper
4 black cardamom
2 bay leaf
1/4 teaspoon rose water
2 tablespoon unsalted butter
How to make Vegetable Biryani:
Step 1: Drain the rice under cold running water and soak it for half an hour.
Step 2: Heat a pan with 4 tablespoons of ghee in it over moderate flame. Fry the sliced onion till golden brown and remove with a slotted spoon. Drain fried slices of onion on absorbent paper.
Step 3: In the same pan, saute half of the black cumin seeds till they begin to sizzle. Add cloves,cinnamon, half the nutmeg, peppercorns and saute them till they get fragrant.
Step 4: Add ginger and garlic paste and saute for one minute. Now add salt, pepper, yogurt and vegetables and saute them over a low heat till the vegetables are almost tender.
Step 5: In the meanwhile, in a separate large pan, bring 8 cups water to a boil with 2 teaspoons of salt.
Step 6: Tie the remaining cloves, cinnamon stick, cumin seeds, black cardamoms and green cardamoms in a piece of muslin cloth to make a small bundle (potli) and add to the water with bay leaves.
Step 7: Cook on low heat for 15-20 minutes to allow the spices to infuse the water with their flavor.
Step 8: Drain the rice, add to the pan and cook till half done. Remove from the heat and reserve the strained water.
Step 9: Stir the remaining ghee into the rice and set aside.To assemble the biryani, spread half the fried onions at the base of a deep heavy-bottomed heatproof casserole.
Step 10: Spread half the rice over the onions. Then spread a layer of the vegetables and the chopped mint over the rice. For garnishing, sprinkle rose water over the rice. Serve hot!