|1 and 1/2 cup Organic Basmati Rice soaked for half an hour
|1 and 1/2 cup potato cut into 1/2 inch cubes
|3/4 cup carrots cut into 1/2 inch cubes
|7-8 french beans in 1/2 inch pieces
|1/2 cup cauliflower cut into medium size florets
|4-5 strands saffron soaked in 2 tbsp milk
|3 large onions thinly sliced and fried
|3 tbsp churned curd
|4-5 tsp Organic Tattva Biryani Masala (or to taste)
|4 tsp ginger garlic paste
|5 tbsp ghee
|6 halved cashews
|Wheat flour– dough to seal
|Salt to taste
|Add salt and rice to 4 cups of water and bring it to a boil.
|Drain out excess water and allow it to cool.
|Parboil the vegetables in salted water, drain out the water and keep it aside.
|Marinate the parboiled vegetables in ginger-garlic paste. Add some curd for a smooth consistency.
|Add 3 tsp of biryani masala and keep it aside for an hour.
|Add ghee in a heavy bottom pan and sautè the marinated vegetables for 3-4 minutes on a slow flame.
|Place half of the sautèed vegetables in a heavy bottom pan and layer the mixture with rice.
|Sprinkle the remaining biryani masala, fried onions, cashews, raisins and saffron milk.
|Repeat the whole process of layering.
|Cover it with a lid and place a moist cloth on top. Seal the sides of the utensil with dough.
|Put the pan on a pre-heated tawa and cook on a slow flame for 15-20 minutes. Serve hot.