Vegetable Biriyani
2 medium carrots, peeled and cut into diamonds
10-12 cauliflower florets
5-6 French beans, cut into pieces
4-5 baby corn, cut into diamonds
¼ cup green peas
100 grams cottage cheese (paneer), cut into small cubes
1½ cups Daawat Super Basmati Rice, soaked for 30 minutes and drained
4 tablespoons ghee + for drizzling and brushing
1 inch cinnamon
5 green cardamoms
1 blade mace (javitri)
10-12 cloves
10-12 black peppercorns
1 bay leaf
1 teaspoon caraway seeds (shahi jeera)
1 large onion, sliced
2 green chillies
1½ tablespoons ginger-garlic paste
¼ teaspoon turmeric powder
1 teaspoon coriander-cumin powder
1 teaspoon red chilli powder
½ cup fresh tomato puree
2 tablespoons fresh cream
1 tablespoon chopped fresh coriander leaves
4 tablespoons fried onions
Green cardamom powder for sprinkling
1 inch ginger, cut into strips
8-10 raisins
8-10 cashewnuts, roasted
Screwpine essence (kewra) for drizzling
4 teaspoons saffron milk + for brushing
Few fresh mint leaves
Refined flour (maida) or whole wheat flour (atta) roti for covering