PREPARATION

1. In a bowl, add 250 grams rice, 1 litre water and soak for 30 minutes.
2. In a another bowl, add 40 milliliters milk, 1/2 teaspoon saffron and mix it well.
3. Soak for 30 minutes.
4. Heat 35 milliliters ghee in a pan, add 160 grams onions and fry until it turns dark brown in color.
5. Remove it from heat and keep aside.
6. Take a heavy skillet, add 1.5 litres water, 1 bay leaf, 4 pods cloves, 1 pod black cardamom, 1 mace, 1 cinnamon stick, 2 tablespoons oil and stir well.
7. Then, add the soaked rice and mix it well.
8. Bring it to a boil.
9. Boil for 8 - 10 minutes on medium heat.
10. Remove it from heat and drain the rice. Keep aside.
11. In a mixing bowl, add 180 grams boiled mashed potatoes, 100 grams grated paneer, 65 grams onions, 1 tablespoon green chili, 2 tablespoons coriander, 1/2 teaspoon salt, 1/4 teaspoon red chili, 35 grams gram flour, 1/4 teaspoon carom seeds and mix it well.
12. Take some mixture in your hands and shape it into a ball.
13. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
14. Drain it on an absorbent paper and keep aside.
15. Heat 2 tablespoons oil in a heavy skillet, add 1 tablespoon garlic, 1 tablespoon ginger and stir for 2 - 3 minutes.
16. Then, add 190 grams onions and fry till translucent or until it turns golden brown in color.
17. Add 1 tablespoon green chili, 1 teaspoon salt, 1 teaspoon red chili, 1/4 teaspoon turmeric, 1 teaspoon garam masala and mix it well.
18. Cook for 3 - 5 minutes on medium heat.
19. Now, add 300 grams tomato puree and mix it well.
20. Cook for 5 - 7 minutes on medium heat.
21. Add 2 tablespoons coriander and mix it well.
22. Add 250 milliliters water and mix it again.
23. Bring it to a boil.
24. Add 1/2 teaspoon biryani masala and mix it well.
25. Then, add the fried koftas in it and mix it well.
26. Cook for 5 - 7 minutes on medium heat.
27. Now, make a layer of boiled rice on it.
28. Add the fried onion on top of it.
29. Garnish with coriander and mint.
30. Add the soaked saffron milk on it.
31. Cover it with lid and cook for about 5 - 7 minutes on medium heat.
32. Serve hot.

Potli Veg Biryani

Servings - 2 - 3

INGREDIENTS
Garlic cloves - 11 - 12
Ginger - 1 teaspoon
Cumin - 1 teaspoon
Black peppercorns - 1 teaspoon
Mace - 2
Green cardamom - 5 pods
Fennel seeds - 1 teaspoon
Coriander seeds - 1 tablespoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 2 pods
Cloves - 5 pods
Water - 1.5 litres
Rice - 300 grams
Oil - 70 milliliters
Potatoes - 75 grams
Steamed cauliflower - 150 grams
Carrots - 75 grams
Bell pepper - 65 grams
Green peas - 60 grams
Oil - 40 milliliters
Onions - 150 grams
Oil - 30 milliliters
Cumin - 1 teaspoon
Bay leaf - 2
Cinnamon stick - 1
Black cardamom - 1 pod
Black peppercorns - 1 teaspoon
Cloves - 5 pods
Green cardamom - 4 pods
Ginger garlic paste - 1 1/2 tablespoons
Hung curd - 160 grams
Salt - 1 1/2 teaspoons
Paprika - 1 teaspoon
Turmeric - 1/2 teaspoon
Fresh cream - 120 grams
Yeast - 1 1/2 teaspoons
Sugar - 1 teaspoon
Warm water - 75 milliliters
All purpose flour - 200 grams
Water - 125 milliliters
Oil - 1 tablespoon
Saffron milk
Ghee
Rose water
Fried onions
Mint leaves