Shahi Awadhi Gobhi Biryani

Name: Shahi Awadhi Gobhi Biryani
Cuisine: Indian
Ingredients: For Biryani; 250 gm basmati rice soaked half hour; As needed ghee; To taste salt; 4-5 cloves; 2 bay leaves; 2-3 green cardamom; 1 1/2 inch cinnamon sticks; 2-4 black pepper; 1 tsp shahi jeera; 10-12 thread saffron strand; 4 tsp milk; 1 tsp kewra water; 1 tbsp curd; 300 gm cauliflower florets; 1/2 Cup mint leaves; 2 potato; 2 capsicum; 2 carrot; 2 big onion for fried onion (thinly sliced); 1 cup tomato puree; 1 cup onion; 2-3 green chilli chopped; 2 tsp ginger garlic thinley chopped; To taste salt and red chilli powder; 1/2 tsp garam masala; 1/2 tsp biryani masala; 15-20 cashews; 15-20 almonds; For mint raita:-

Naina Mittal @cook_10048878

#aromasofthekitchen
#finale
Awadhi cuisine is rich in flavours, so I decided to keep the flavours authentic. I prepared awadhi biryani and added gobhi and some vegetable in it. So basically I tried to use most of the ingredients used by Chef Siddharth and kept the dish full of flavors and serve Shahi gobhi biryani with mint raita and green salad.

I am humbled to be in #aromasofthekitchen team who always inspire me to give more out of me.

I am thankful to Chef Siddharth and team cookpad. I have learnt a lot from u and will keep learning.

I am humbled to be in #aromasofthekitchen team who always inspire me to give more out of me.

I am thankful to Chef Siddharth and team cookpad. I have learnt a lot from u and will keep learning.

Naina Mittal @cook_10048878

I am humbled to be in #aromasofthekitchen team who always inspire me to give more out of me.

I am thankful to Chef Siddharth and team cookpad. I have learnt a lot from u and will keep learning.

I am humbled to be in #aromasofthekitchen team who always inspire me to give more out of me.

I am thankful to Chef Siddharth and team cookpad. I have learnt a lot from u and will keep learning.

Saved

Ingredients

For Biryani
250 gmbasmati rice soaked half hour
As neededghee
To tastesalt
4-5cloves
2bay leaves
2-3green cardamom
1 1/2 inchcinnamon sticks
2-4black pepper
1 tspshahi jeera
10-12thread saffron strand
4 tspmilk
1 tspkewra water
1 tbspcurd
300 gmcauliflower florets
1/2 Cupmint leaves
2potato
2capsicum
2carrot
2big onion for fried onion (thinly sliced)
1 cuptomato puree
1 cuponion
2-3green chilli chopped
2 tspginger garlic thinley chopped
To tastesalt and red chilli powder
1/2 tspgaram masala
1/2 tspbiryani masala
15-20cashews
15-20almonds
For mint raita:-
1 1/2 cupcurd
2-3 tbspmint chutney
To tasteSeasoning
Garnish:-
2cucumber
2spring onion
1-2 sprigCoriander leaves
1carrot
leavesFew mint

Saved

Steps

1

In a large pot add ghee, shahi jeera and bay leaves, 2 cloves and cinnamon sticks, now add water doubling the quantity of rice and add salt, 2 tsp lemon juice.mix well.
2

Strain soaked rice and add in boiling water, and allow it to cook on high flame till it is 80% cooked.
3

Add 4 Tbsp ghee in a pan and heat it and then add thinly sliced onions.Keep stiring and fry it until golden brown, keep aside.
4

Add cashews and almonds and saute in ghee and keep aside.
5

Soak the saffron in 2 Tbsp cream and set it aside.
6

Take cauliflower cut into small florets. Take 2 tsp maida and 2 tsp corn flour make batter, dip cauliflower, and deep fry it in medium hot oil.
7

Cut capsicum and carrot and potato in small cubes. Deep fry all potato cubes.
8

Saute carrots cubes and capsicum.
9

Heat ghee in a pot, add saute the rest of the spices (bay leaf, shahi jeera, cardamoms, cinnamon sticks and cloves.add onion saute it till light pink, now add tomato puree cook until raw aroma goes out, now add all powder spices and mix well, add curd and keep stirring, cook it for 2-3 minutes.
10

Now add fried cauliflowers, and capsicum and carrot and potatoes. Mix well with masala. switch off flame, keep aside.
11

Layering: Grease a pot with ghee, put vegetables at base and top up with rice followed by fried onions, cauliflower, nuts mint leaves. Drizzle kewra essence, ghee, lemon juice, saffron milk.Follow the same layer again.
12

Seal the pot using dough, and place on tawa on low flame on dum cooking.
13

Cook it for 10-15 minutes, turn the flame off, let the biryani sit aside for 10 minutes.
14

Mint Raita: Take curd, mint chutney and seasoning in a bowl, mix all together. Make dots with green chutney and with the help of toothpick make design shown in raita pic.
15

Plating: Take a mould, put biryani inside, top up with some more nuts and vegetables and demould it.
16
17