Veg Biryani

Name: Veg Biryani
Cuisine: Indian
Ingredients: 1 1/2 cups Basmati Rice; small potato, panner and mushrooms cut in small pices; to taste Salt; 8 Green cardamons; 5 Black cardamom; Cloves 15; Cinnamon 1/2 inch stick; 1/2 teaspoon Caraway seeds (shahi jeera); 1 1/2 tablespoons Ginger-garlic paste; 1 tablespoon Red chilli powder or green chilli paste; 1 tablespoon Coriander powder; 1/2 cup Yogurt; 1/2 teaspoon Rose water; Saffron (kesar) a few strands; 1 teaspoon Garam masala powder; Fresh coriander leaves chopped 2 tablespoons; Fresh mint leaves chopped 2 tablespoons

Angel @cook_4471206

Veg Biryani

Saved

Ingredients

1 1/2 cupsBasmati Rice
small potato, panner and mushrooms cut in small pices
to tasteSalt
8Green cardamons
5Black cardamom
Cloves15
Cinnamon 1/2 inch stick
1/2 teaspoonCaraway seeds (shahi jeera)
1 1/2 tablespoonsGinger-garlic paste
1 tablespoonRed chilli powder or green chilli paste
1 tablespoonCoriander powder
1/2 cupYogurt
1/2 teaspoonRose water
Saffron (kesar) a few strands
1 teaspoonGaram masala powder
Fresh coriander leaves chopped 2 tablespoons
Fresh mint leaves chopped 2 tablespoons

Saved

Steps

1

Boli the potatoes
2

Coat pottatoes with turmeric powder and salt.
3

Fry the potatoes till brown colour.
4

Fry panner till brown colour.
5

Fry mushrooms till brown colour
6

Fry chopped onion till the brown colour
7

Saute Ginger,garlic paste, green chilli
8

Add Black cardamom 1,Cloves 5 Cinnamon 1/2 inch stick
9

Add fried chopped onion.. and mix it well.. add the fried paneer,potatoes, and mushrooms, salt to taste..cook for 2minutes...
10

Boli milk and mix saffron..Add whisk yogurt with rose water and saffron milk
11

Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside.
12

Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture.
13

Let it stand for five minutes. Serve hot.