ingredient
3 tbsp ghee/elucidated margarine
2 narrows leaf/tej patta
2 inch cinnamon stick/dalchini
1 star anise
5 cloves/lavang
4 cardamom/elachi
½ tsp pepper
½ tsp cumin seeds/jeera
1 medium onion, finely slashed
1 tsp ginger - garlic glue
5 beans, slashed
10 florets gobi/cauliflower
¼ glass peas/mattar
1 carrot, slashed
1 potato, cubed
3 mushrooms, cut
1 glass curd/yogurt
½ tsp turmeric/haldi
1 tsp kashmiri bean stew powder/lal mirch powder
¼ tsp cumin powder/jeera powder
2 tsp biryani masala
salt to taste
6 tbsp coriander leaves, finely slashed
20 mint/pudina leaves, generally slashed
6 tbsp onions, browned
1½ glasses basmati rice, doused 30 minutes
2 tbsp saffron water
2 glasses water
Method
Take a container include oil,garam masala,saute it include zeera,gingergarlic paste,vegetables cut lettle bit long size blend well and add salt,need to cook till they are half cooked. presently include mint,coriander,green chillies,biryani masala blend half measure of curd,add paneer Soak rice for 1 hr in abowl. Presently bubble water add rice to it, ,the rice to be cooked half (70%) and strain the rice. Take a biryani bowl include half of the cooked vegetables spread everywhere throughout the dish include some curd,nuts if required,salt,fry onions,add half rice, rehash a similar procedure. In conclusion include seared onions,bread,close it with a lid,and cook it for 5min in avery moderate fire.
Video to guide you better
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