Ingredients:
1. Basmati rice, 3 cups
2. Vegetables of choice, potato, cauliflower, string beans, carrot, green peas, and of your choice
3. Whole jeera, 2tsp
4. Cardamom, 3-4
5. Clove, 5-6, + black pepper, 5-6
6. Cinnamon stick
7. Bay leaf
8. Biryani Masala Shreegun (MDH Shreegun has no artificial color or flavor enhancers)
9. Cashew-nuts, 3-4 tbs
10. Onion, 2-3, large
11. Fried onion
12. Ghee, 3-4 tbs
13. Yogurt, 1/2 cup
14. Milk, 1/4cup
15. Salt to taste
16. Coriander leaves
17. Mint leaves
18. Turmeric powder
19. Green chilies, 4-5
20 Garam Masala
21. Kashmiri /hot chili powder
Method:
1. Soak rice after washing a few times until the water is clear. This removes extra starch and the rice grains separate. Soak for 30-45 mins
2. Cut potato in any size you like, not small
3. Cauliflower into 1/2 inch pieces
4. Carrot dice into 1/2 pieces
5. String beans 1/2 inch long
6. You can add slices of baigan as well
7. Slice onion evenly and separate the layers using hands.
8. Fry onion crispy golden. First in high heat constantly stirring. Do not leave unattended. Then, change heat to medium to low until crispy. Take out fried pressing with a spoon to drain extra oil. Place on a plate. Do not soak the oil as you are using fresh. You get fried onion in the market as well.
9. Fry potato on low heat until golden brown.
10. You can place the remaining vegetables in boiling water for 2 mins.
11. Marinating vegetables:
12. In a large mixing bowl add yogurt, turmeric, a little bit of salt, biryani masala 2tbs, Garam masala, Kashmiri chili and Hot chili powder to taste, Kastoori methi tsp., mint leaves and some coriander leaves. Mix well. Add all vegetables accept fried potato and onion. Set for 1/2 hour.
13. Boil rice and cook 80% only. Boil with pot covered. Add 1/2 lime juice or vinegar. Once it starts boiling, reduce the heat to minimum. Once 80% is done, place under running water to cool down. Drain and set aside.
14. Take a large flat bottom heavy pan. Never use light bottom pan. Rice can burn.
14. Add ghee half. When it melts, add th ewhole spices. Allow jeera to crackle.
15. Remove from heat.
Time to set the Biryani layers.
Place a layer of marinated vegetables, cover with a layer of rice. You have to average the quantities. After rice place potatoes strategically like Hindi class centers all over the country, sprinkle fried onion, cashew nuts, and coriander leaves. Go on layering until everything finishes. You should save enough onion, cashew nuts, and coriander for the top.
16. Mix milk, turmeric, and saffron - Kesar if you have, sprinkle evenly and liberally all over and the remaining from the sides to have enough liquid that rice does not burn below.
17. You can seal the cover with flour dough or using foil paper or just cover and place on the stove. Keep high flame for five minutes on a regular burner. My stove has different size burners from 4000BTU, 6000BTU, 9000BTU, and 17000BTU. Use your discretion between the liquid in the pot and heat. After five minutes reduce heat to low and cook for 15 mins. Then switch off the flame. And keep the pot covered for next 15-20 mins. Open the cover, feel the aroma. And start serving from the sides because of layers.
Serve with yogurt in your liking.