Awadh Vegetable Biriyani
2 cups basmati rice
2 tsp cumin seeds
3 cups vegetables cut into medium size (mix of beans, carrot, green peas, cauliflower and potato)
1 tbsp ginger garlic paste
2-3 green chilis
½ cup chopped coriander leaves
½ cup chopped mint leaves
1 tsp garam masala powder
1 tsp red chili powder
1 bay leaf
3 green cardamoms
2 small pc cinnamon
3 tbsp oil
½ cup yogurt
2 tbsp cashewnut powder
½ tsp cumin powder
½ cup fried onions (2 medium onions)
3 tbsp chopped coriander leaves
3 tbsp chopped mint leaves
Handful fried cashews and raisins
2 pinch saffron in ¼ cup milk
Add 2 tbsp of saffron milk to yogurt and mix and keep aside.
Take a big thick bottom pan with close fitting lid. Heat oil and add whole spices.
When they crackle, add cumin powder and cashewnut powder, Stir for few seconds.
Add green chilis and ginger/garlic paste and saute till raw smell goes.
Add garam masala, chili powder, coriander leaves and mint leaves and saute.
Remove pan from fire and add yogurt mixture and stir.
Add vegetables and ½ cup water, salt and cook till vegetables are done. Approx 10 mins.
Meanwhile bring 6-8 glasses of water to boil in another pan.
Add rice and cumin seeds and cook till rice is ¾ done.
Add salt, stir and drain the rice in a colander.
Once the vegetables are cooked (should not be very dry), spread half of cooked rice on top.
Sprinkle half of fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Spread rest of rice on top. Sprinkle remaining fried onions, cashews, raisins, coriander and mint leaves. Sprinkle half of saffron milk.
Add few dots of ghee if you prefer.
Close the lid and keep on low flame for additional 15 mins.
Take off fire and keep aside for 10 mins.
Serve with yogurt raita and papad.