DIRECTIONS
Step 1
Take 2 bowls of rice, wash it thoroughly, keep it for soaking for about 15-20 minutes.
Step 2
Keep 1.5 litres of water to boil, add soaked rice into this along with 1 tbsp of ghee, 4-5 cloves & green cardamoms, 1/2-inch cinnamon.
Step 3
Let the rice grains be cooked almost 90% and drain excess water.
Step 4
In a pan add 2 tbsp mustard oil, add potatoes diced into bigger pieces.
Step 5
Saute for about 4-5 minutes
Step 6
Add 1/2 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp chilli powder into pan mix well.
Step 7
Keep the mixture aside.
Step 8
Again use the same pan, heat it , add 2 tbsp mustard oil.
Step 9
Add 1 tsp cumin seeds, pinch of asafoetida,2 bay leaf and saute for 10-15 seconds.
Step 10
Add 1 tsp cumin seeds, pinch of asafoetida,2 bay leaf and saute for 10-15 seconds.
Step 11
Add finely chopped onion, saute for about 2-3 minutes until translucent.
Step 12
Add freshly prepared ginger, garlic and green chilli paste into the pan and saute until raw smell is gone.
Step 13
You can also add other veggies.
Step 14
Add mushrooms and potatoes into the mixture.
Step 15
Add 2 tbsp biryani masala (homemade or store bought), salt to taste and mix well.
Step 16
Cook for 5-6 minutes.
Step 17
Finally, start layering the biryani by placing rice layers alternatively between the veggie's layers. Add fresh coriander leaves, mint leaves, garam masala, ghee and saffron milk after each rice layers.
