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