Vegetables Biryani

Name: Vegetables Biryani
Cuisine: Indian
Ingredients: 2 cups India Gate Basmati rice sock in water for 30 minutes; 4 tbsp deshi ghee; 2 tsp shahi jeera; 3-4 cloves; 2-3 tejpatta; 3-4 cardemam; as per taste Salt; as required Ginger garlic paste; as required Keser; as required Garam masala; as required Chopped paneer, potato,mahrum,soya chank, cauliflower, peas; as needed Almonds, walnut Cashew nut

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Ingredients

2 cupsIndia Gate Basmati rice sock in water for 30 minutes
4 tbspdeshi ghee
2 tspshahi jeera
3-4 cloves
2-3 tejpatta
3-4cardemam
as per tasteSalt
as requiredGinger garlic paste
as requiredKeser
as requiredGaram masala
as requiredChopped paneer, potato,mahrum,soya chank, cauliflower, peas
as neededAlmonds, walnut Cashew nut

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Steps

1

Wash the peas, mushroom, soya badi, chopped paneer, cauliflower, potato and fry it lightly.
2

Take 2 tsp ghee, 2-3 bay leaves, clove, small piece of cinnamon, 1 large cardamom, soaked rice and some salt in a vessel. Add 2 glass of water in it and heat it to cook the rice up to 80 percent.
3

Filter it through strainer and separate this cooked rice in three equal parts.
4

Now fry ginger-garlic paste with 2 tsp butter, add 1 tsp garam masala, 1/2 tsp red chili powder, some salt and again fry it for 5 minutes then add earlier fried mushroom, soya badi, potato and 1st part of rice. Mix it properly.
5

Mix earlier fried paneer, peas and some salt with 2nd part of rice in a separate pot.
6

Mix fried dry fruits and some saffron with 3rd part of rice in another pot.
7

Now heat 2 tsp ghee in a cooker and flutter shahi jeera. Make a layer of 1st part of mixed rice. Put another layer of 2nd part of mixed rice. Then put another layer of 3rd part of mixed rice. Add 1 glas of warm water and close the cooker with its cover.
8

Stop the stove just before the 1st whistle. After 5 minutes open the cooker cover. Your biryani is redy.
9

Put biryani in service dish and garnish with sliced carrot, onion and fried cauliflower. Now you can serve it.