Preparation Time: 30 min
Cooking Time: 30 min
Serves: 4
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Ingredients: Rice - 1 cup Potato - 1 small Cauliflower - about 9-10 florets Beans - 8-10 Carrots - 1 long or 5-6 baby carrots Onions - 1 Garam Masala - 1 tsp Shaan Biryani Masala - 3 tsp Turmeric - 1/2 tsp Bay Leaves - 2-3 Salt to taste Yoghurt - 3 tblsp Ginger-Garlic paste - 1 tsp Mint Leaves - 1 bunch chopped Coriander Leaves - 1/2 bunch chopped Oil 2 tblsp Ghee - 2 tblsp store bought Fried Onions - 1 box |
Method:
- Soak rice for 2 hours
- Chop all veggies and marinade in yoghurt, salt, ginger-garlic paste
- Heat a little oil in a pan and fry onions. Saute a little and then add turmeric, garam masala, biryani masala, and bay leaves. Saute some more. Then add all marinated veggies and let cook to about 80%. Keep aside.
- Boil water in a pan with some salt and some mint and cilantro leaves. Add rice when the water starts boiling. Cook the rice to about 75%. Drain rest of the water and keep aside.
- In a flat pan, make a layer of veggies, rice, mint and coriander leaves and fried onions. Make a second set of layers in the same order. Pour ghee over the rice. Cover the pan tightly with a foil cover.
- Bake in an oven at 200 degrees for about 20 min to infuse the flavors.
