Name: MUGHLAI VEG BIRYANI recipe by Mukti Sahay at BetterButter
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: Basmati rice- 500 gms; Sliced onion- 1 big size; Ginger garlic paste- 1 tbsp; Red chilly powder- 1/2 tsp; Turmeric powder- 1/2 tsp; Curd- 1/2 cup; Garam masala powder- 1/2 tsp; Carrot- 2; Green peas- 1 cup; Cauliflower florets- 1/2 cup; Potato- 1/2 cup; Salt to taste; Cashew nuts- 1 tbsp; Almonds- 1 tbsp; Raisins- 1 tbsp; Crushed mint leaves- 1 tsp; Black pepper- 3-4; Cumin seeds- 1/4 tsp; Green cardamom- 2-3; Black cardamom- 1; Mace (Javitri)- 1 piece; Cloves- 2-3; Cinnamon- 1 inch stick; Grated nutmeg/Jaifal- 1/4 tsp; Saffron- few strands; Clarified butter- 2 tbsp; Clarified butter Heat oil in a pan.- 4 tbsp

Ingredients Serving: 4

Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Curd- 1/2 cup
Garam masala powder- 1/2 tsp
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
Black pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinnamon- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Clarified butter Heat oil in a pan.- 4 tbsp

Instructions

Heat clarified butter in a pan.
Add cashew nuts, almonds and raisins and fry and strain it.
Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan itself i
Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinnamon to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal size and add these in the pan and mix it well
Add curd and mix well
Add 1 cup of water and salt as required and cover it.,cook it for 5 minutes.
.Soak basmati rice for half an hour
After the rice being soaked, cook half done rice and switch off the flame.
Add clarified butter in a pan
Now, add half done rice and saffron in the first layer
In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.
Now, repeat the first and second layer again.
Lastly, add fried cashew nuts, almonds, raisins and fried onions.
Cover it and now switch on the flame.
Lastly, add fried cashew nuts, almonds, raisins and fried onions. Cover it and now switch on the flame. Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is raedy to eat.
Serve hot

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