-
Wash the rice properly and soak for 30 minutes.
-
Cook it with water until just cooked.
-
Drain it in a strainer or colander and keep
aside.
-
Dissolve saffron in milk and keep aside.
-
Heat 1 tbsp of ghee in a pan. Add cumin seeds
and let them crackle.
-
Add the onions and let it sauté till it gets
golden brown. Add the ginger-garlic paste and stir fry for 1 minute.
-
Now add all the vegetables except potato and
add salt and turmeric powder and cook for few minutes or till the
vegetables get tender.
-
Deep fry the potato fingers till golden brown.
-
Add to the vegetables and mix. Add the biryani
masala or dry grind green cardamom, cloves, cinnamon, 1 mace after
dry roasting it for 2-3 minutes.
-
Add the remaining mace, peppercorns and stir
fry for 2-3 minutes on low flame.
-
Add the beaten curd and mix properly.
-
Put off the flame.
-
In a thick bottomed pan arrange the layering in
the following manner.
-
Start with a rice layer. Spoon a tablespoon of
cooked rice and spread it evenly in a thick bottomed pan.
-
Now spread the vegetables. Cover it with a
layer of rice. Sprinkle one spoon of saffron added with milk evenly
on the rice.
-
Now again repeat the layering. End with a rice
layer.
-
Now heat 1 tbsp of ghee and pour it over the
rice.
-
Cover tightly and cook on a tava or a pan for
30-35 minutes on low flame or cook it in a preheated oven at 160
degree Celsius for 20-25 minutes.
-
Serve hot with raita or pudina lassi.
