
Mughlai Biryani
Ingredients (41)
- for cooking rice:
- 1.5 cups basmati rice
- 1 inch cinnamon
- 1 medium tej patta
- 2 to 3 single strands of mace
- 3 cloves
- 3 green cardamoms
- 5 cups water for cooking rice
- 1/2 teaspoon salt or add as required
- for white paste:
- 10 to 12 almonds,
- 1 tablespoon melon seeds
- 1 tablespoon desiccated coconut
- 2 tablespoon water for grinding
- for mughlai biryani gravy:
- 3 to 4 tablespoon Ghee
- 10 to 12 almonds
- 15 to 16 raisins
- 10 to 12 cashews
- 1 large onion,
- 1 medium sized tej patta
- 3 cloves
- 1 inch cinnamon
- 2 single strands of mace
- 3 green cardamoms
- 1 black cardamom
- 8 to 9 black pepper
- 1 teaspoon caraway seeds
- 1 tablespoon Ginger-Garlic Paste
- 2.5 to 3 cups mixed veggies
- ⅓ cup green peas,
- 1/2 teaspoon kashmiri red chili powder
- 1/2 cup Curd
- ⅔ cup water for pressure cooking
- 1/2 teaspoon Garam Masala Powder
- salt as required
- for layering:
- 150 to 200 grams Paneer
- 3 tablespoon warm milk + ⅛ tsp saffron strands
- 2 tablespoon chopped mint leaves
- 2 teaspoon rose water
Directions
Learn how to make this recipe at Dassana's Veg Recipes