PREPARATION

1. Heat 2 tablespoons oil in a pressure cooker, add 1/2 teaspoon cumin, 4 pods cardamom, 6 pods cloves, 1 star anise, 1 inch cinnamon stick, 1 bay leaf and stir well.

2. Add 1 teaspoon ginger garlic paste and saute for a minute.

3. Then, add 90 grams onions and fry till translucent.

4. Now, add 100 grams tomato and saute till it turns soft and pulpy.

5. Add 1/4 teaspoon turmeric, 1 teaspoon salt and stir well.

6. Add 70 grams yogurt, 3/4 teaspoon red chili, 1 teaspoon biryani masala and mix it well.

7. Then, add 350 grams cooked rice and mix it again.

8. Now, add 440 milliliters water and mix it well.

9. Cover it with lid and cook till you hear 1 whistle.

10. Open the lid and remove from heat.

11. Garnish with coriander.

12. Serve hot. 

Subz-E-Biryani

Servings - 3 - 4

INGREDIENTS

(Prepping rice)

Rice - 300 grams

water

(For cooking rice)

Water - 500 milliliters

Cardamoms - 3

Black cardamom - 1

Cloves - 3

Cinnamon - 1 inch

Bay leaf - 1

Mace strands - 2

Salt - 1/2 teaspoon

(For cooking biryani)

Ghee - 3 tablespoons

Cumin seeds - 1 teaspoon

Bay leaf - 1

Cardamom - 3

Cloves - 3

Black cardamom - 1

Cinnamon - 1 inch

Onions - 100 grams

Ginger - 1 1/2 tablespoons

Garlic - 1 tablespoon

Green chili - 2

Red chili - 1 teaspoon

Turmeric - 1/2 teaspoon

Green peas - 80 grams

Carrot - 100 grams

Beans - 50 grams

Potatoes - 100 grams

Cauliflower - 150 grams

Mushroom - 85 grams

Bell pepper - 60 grams

Salt - 1 teaspoon

Yogurt - 270 grams

Almonds - 2 tablespoons

Cashews - 2 tablespoons

Raisins - 1 tablespoon

(For assembling)

Warm milk - 5 tablespoons

Saffron 1/4 teaspoon

Mint leaves

Coriander leaves