Subz Biryani Recipie

Subz Biryani

Ingredients

350 gm Basmati rice
200 gm aloo (Potatoes)
200 gm gajar (Carrots)
50 gm kaju (Cashewnuts)
50 gm badam (Almonds)
25 gm kismis (Raisins)
25 gm Glazed Cherries
100 gm pyaaz (Onions)
4 no harimirchi (Green chilies)
30 gm adrak (Ginger)
20 gm lasan (Garlic)
½ tsp haldi (Turmeric) powder.
1 tsp lalmirch (Red chili)powder.
1 cup dahi (Curd)
1 tsp kesar (Saffron)
2 tbs pdoodh (Milk)
1/3 cup Pudina (Mint) leaves
1/3 cup dhania (Coriander)leaves
Rose water As required
120 gms. Ghee
Salt To taste
Whole Garam Masala
6 nos. harielaichi (Green cardamoms)
2 nos. kali elaichi (Black cardamoms)
6 nos. lavang (Cloves)
2 piece dalchini (Cinnamon)
2 nos. tejpatta (Bay leaves)
A pinch of Mace

Preparation Time : 20 mins

Cook Time : 30 to 45 mins

Preparation method

Pick, wash and soak the rice for 30 minutes. Drain and pass fresh water and add half the whole garam masala and salt.

Bring the rice to a boil and cook until the rice is done. Drain and keep aside.

Peel, wash and dice the potatoes and carrots. Peel, wash and slice the onions and green chilies.

Scrape the ginger and peel the garlic and chop into pieces. Clean, wash and chop the coriander and mint leaves.

Soak the almonds in water, peel and keep aside.

Beat the curd in a bowl and divide into two equal portions.

Dissolve saffron in warm milk and add it to one portion of the curd mixture.

Heat ghee in a handi, add the remaining garam masala and saute over medium heat until it begins to crackle.

Add onions, saute until golden brown, add green chilies, ginger,garlic and saute for a minute.

Then add turmeric and chili powder, stir, add the chopped vegetables and stir for a minute.

Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the vegetables are cooked.

Once the vegetables are done add the dry fruits and nuts.

In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander.

Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and top it with the remaining rice.

place a moist cloth on top, cover the lid and seal with atta-dough.

Put the sealedhandi on dum in a pre-heated oven for 15-20 minutes.

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