Servings4 People
Prep Time15 min
Cook Time30 min
Ingredients
For Rice
Basmati rice 250 gms
250 gms Green cardamom 5 nos.
5 nos. Black cardamom 1 nos.
1 nos. Bay leaf 1 nos.
1 nos. Cinnamon 1 stick
1 stick Cloves 5 pcs
5 pcs Milk 1 cup
1 cup Ingredients
For Biryani Masala
Mangodi 150 gms
150 gms Paneer 100 gms
100 gms Cashew nuts whole 50 gms
50 gms Ghee 150 gms
150 gms Green chilli slit 2 nos.
2 nos. Ginger garlic paste 20 gms
20 gms Turmeric 1 tsp
1 tsp Garam masala 1 tsp
1 tsp Red chilli powder 1/2 tsp
1/2 tsp Yoghurt 200 gms
200 gms Salt 1 tsp
1 tsp Ingredients
For Garnishing
Fried onions 25 gms
25 gms Mint ½ bunch (15 Gms)
½ bunch (15 Gms) Ginger shredded 15 gms
15 gms Tomato chopped 1 nos.
1 nos. Kewda water 1 nos.
1 nos. Method
| 1 | Boil 1 liter of rice, add milk, whole garam masala, salt, rice. Cook rice till it is ¾ done, strain. |
| 2 | Heat some ghee in handi, fry mangodi till golden brown, remove, and keep aside. I n same ghee, add ginger garlic paste, green chillies, turmeric, red chili powder and garam masala. Add mangodi.Saute well. Add yoghurt, paneer, salt, and if required ½ cup water. |
| 3 | Once this mix is ready, simmer the heat. In the handi with mangodi mix, Sprinkle ginger shredded, mint, coriander, fried onions, green chillies, tomato.Spread rice evenly on top. Sprickle saffron milk on top. Cover with moist cloth on top. Cover handi with lid. Cook in slow fire for 10 to 15 minutes. Serve hot with vegetable raita. |
Accompaniment
Plain Yoghurt or Vegetable raita