Ingredients

  • 1 and 1/2 cup Organic Basmati Rice soaked for half an hour
  • 1 and 1/2 cup potato cut into 1/2 inch cubes
  • 3/4 cup carrots cut into 1/2 inch cubes
  • 7-8 french beans in 1/2 inch pieces
  • 1/2 cup cauliflower cut into medium size florets
  • 4-5 strands saffron soaked in 2 tbsp milk
  • 3 large onions thinly sliced and fried
  • 3 tbsp churned curd
  • 4-5 tsp Organic Tattva Biryani Masala (or to taste)
  • 4 tsp ginger garlic paste
  • 5 tbsp ghee
  • 6 halved cashews
  • 10-12 raisins
  • Wheat flour– dough to seal
  • Salt to taste

Recipes

Add salt and rice to 4 cups of water and bring it to a boil.

Drain out excess water and allow it to cool.

Parboil the vegetables in salted water, drain out the water and keep it aside.

Marinate the parboiled vegetables in ginger-garlic paste. Add some curd for a smooth consistency.

Add 3 tsp of biryani masala and keep it aside for an hour.

Add ghee in a heavy bottom pan and sautè the marinated vegetables for 3-4 minutes on a slow flame.

Place half of the sautèed vegetables in a heavy bottom pan and layer the mixture with rice.

Sprinkle the remaining biryani masala, fried onions, cashews, raisins and saffron milk.

Repeat the whole process of layering.

Cover it with a lid and place a moist cloth on top. Seal the sides of the utensil with dough.

Put the pan on a pre-heated tawa and cook on a slow flame for 15-20 minutes. Serve hot.