Saffron Vegetable Biryani
- Rice (boiled) 1/2 kg
- Onion sliced 1
- Potatoes (cut into small cubes) 2 large
- Carrots (cut into round slices) 2
- French beans (cut into 1 inch piece) 20
- Peas 1 cup
- Cauliflower 1 cup
- Oil 1/2 cup
- Hot milk 1/4 cup
- Yogurt 1 1/2 cup
- Kewra water 1 tsp
- Mint leaves chopped 1 tbsp
- Whole spices 1 tbsp
- Lemon juice 1 tbsp
- Saffron 1/2 tsp
- Black cumin seeds 1/2 tsp
- Turmeric 1/2 tsp
- Saffron 1/2 tsp
- Chilli powder 2 tsp
- Salt 2 tsp
- Milk 2 tbsp
- Coriander leaves (chopped) 2 tbsp
- Ginger garlic paste 2 tbsp
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Boil 1/2 kg rice with 2 tbsp salt, 1/2 tsp turmeric, 1 tbsp whole spices and 1 tbsp lemon juice till done.
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Remove in a tray and sprinkle 1/2 tsp saffron mixed with milk on rice, mix gently.
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Mix 1/2 tsp saffron, kewra water, coriander leaves and mint leaves in yogurt.
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Heat 1/2 cup oil add 1/2 tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chilli powder, 2 tsp salt along with all the chopped vegetables.
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Fry well adding in little water, lower heat and let it cook till tender, then add 1/2 yogurt mixture, mix and remove.
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To assemble: In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top.
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Cover and put on dum on low flame for 15 minutes.