Ingredients :
Basmati Rice - 2 Cups
Aloo - 1
Onions - 2
Red Capsicum- 1
Green Capsicum- 1
Carrots - 1
Beans - A bunch
Saffron - A few strands
Sindhi Biryani Masala - A pinch
Cilantro - To garnish
Garam Masala _ A pinch
Cumin & Coriander Powder - A pinch
Shahi jeera - 1 tsp
Bay leaves- A couple
Elachi - A couple
Fried dry fruits - Few
Cinnamon sticks - 1/2
Yogurt - 1/2 cup
Butter - 1/2 cup
Oil - As needed
Salt - As needed
Procedure:
- Deep fry the onions in butter until golden brown in color
- Add a pinch of salt
- Add a pinch of brown sugar to caramelize the onions
- Add oil and after the skillet is heated add bay leaves, elachi and cinnamon, dump in all the vegetables
- Add salt as required along with biryani masala, cumin and coriander powder
- Add yogurt and allow the veggies to cook up to 70%
- Soak the basmathi rice in water for about 1 hour, and semi cook it up to 70%, preferably open cook it, Also add the right amount of salt
- Layer the semi cooked vegetables, plain rice , deep fried onions, fried dry fruits and repeat the same layering in an oven proof container coated with butter
- Dilute saffron strands in water and sprinkle it on the top
- Garnish it with cilantro
- Place the entire container in the oven which is preheated for at least 20 minutes at 350
- Let it cook for about 30 minutes
Note:
- Add a few drops of oil before cooking the rice, this will help the rice grains from sticking to each other
- After adding the yogurt sautee it as much as you can without smashing the vegetables, that it will help the yogurt from curdling
- Do not over cook the veggies / rice
- Diluted saffron in water will prevent the top layer of rice from over heating
- Make sure you go all the way down while serving
