Basmati rice,soaked - 1 1/2 cups
Onions, diced - 2 medium
Carrots, French beans, Cauliflower, Green peas2 medium
Salt to taste
Black cardamom - 1 No.
Cloves - 15 Nos.
Cinnamon - 1 1/2 inch stick
Bay leaf - 1 No.
Ginger-garlic paste - 1 1/2 tbsp.
Everest Turmeric Powder - 1tsp
Everest Red Chilli Powder - 1tsp
Everest Coriander Powder- 1tsp Yoghurt - 1/2 cup
Rose water - 1/2 tsp
Saffron (kesar) - a few strands
Fresh tomato puree - 1 cup
Everest Shahi Biryani Masala – 1tsp Fresh coriander leaves, chopped - 2 tsp
Fresh mint leaves, chopped - 2 tsp
BEST MADE WITH
Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.
On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.
Now add tomato puree to the vegetables alongwith
, Everest Turmeric Powder , Everest Red Chilli Powder and half tsp Everest Coriander Powder and mix well. Everest Shahi Biryani Masala Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita. Everest Shahi Biryani Masala