Carrots, French beans, Cauliflower, Green peas2 medium
Salt to taste
Black cardamom – 1 No.
Cloves – 15 Nos.
Cinnamon – 1 1/2 inch stick
Bay leaf – 1 No.
Ginger-garlic paste – 1 1/2 tbsp.
Everest Turmeric Powder – 1tsp
Everest Red Chilli Powder – 1tsp
Everest Coriander Powder- 1tsp
Yoghurt – 1/2 cup
Rose water – 1/2 tsp
Saffron (kesar) – a few strands
Fresh tomato puree – 1 cup
Everest Shahi Biryani Masala – 1 tsp
Fresh coriander leaves, chopped – 2 tsp
Fresh mint leaves, chopped – 2 tsp
Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.
On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.
Now add tomato puree to the vegetables alongwith Everest Turmeric Powder, Everest Red Chilli Powder, Everest Coriander Powder and half tsp Everest Shahi Biryani Masala and mix well.
Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
Add Everest Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita.