𝗙𝗼𝗿 𝗕𝗶𝗿𝘆𝗮𝗻𝗶
Marination:
2 medium Carrot, chopped
10-12 French beans, chopped
1 ½ cups Cauliflower, florets
200 gms Paneer, cut into cube
⅓ cup Prepared Fried Onion
2 tbsp Fried onion oil
⅓ cup Curd, beaten
few fresh Mint leaves
¼ cup fresh Green peas
Salt to taste,
2 Green chilli
1 tsp Degi red chilli powder
½ tsp Turmeric powder
½ tsp Coriander powder,
few fresh Coriander sprig, roughly torn
1 tsp Ginger Garlic paste
2 tsp Fried onion oil
𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴:
2-3 tbsp Ghee
2 Bay leaf
½ inch Cinnamon stick
2-3 Cloves
2 Green cardamom
1 Black cardamom
Marinated vegetables
Few Mint leaves
3 cups Basmati classic, soaked for 20 minutes
4 ½ cups Hot water
few Fried onions
2 Green chilli, into half
A pinch of garam masala
Salt to taste,
1 tsp Kewra water
few Saffron strands
2 tsp Ghee
Process
𝗙𝗼𝗿 𝗕𝗮𝗿𝗶𝘀𝘁𝗮
Cut onion into thin slices and ensure they are almost of the same thickness.
Heat oil in a kadai, add a few onion slices at one time and deep fry until crisp and golden in color.
Transfer them to an absorbent paper. Cool them completely and store in an airtight container for further use.
𝗙𝗼𝗿 𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗶𝗼𝗻
In a large bowl, add carrot, french beans, cauliflower, paneer, and fried onion.
Add fried onion oil, curd, fresh mint leaves, fresh green peas, salt to taste.
Add green chilli, degi red chilli powder, turmeric powder, coriander powder, fresh coriander sprig and mix it well.
𝗙𝗼𝗿 𝗧𝗲𝗺𝗽𝗲𝗿𝗶𝗻𝗴
In a large cooker, add ghee once it’s hot, add bay leaf, cinnamon stick, cloves, green cardamom, black cardamom let it splutter.
Add marinated vegetables and saute it well.
Cover it with a lid and cook on medium flame for 2-4 minutes.
Add a few mint leaves, soaked basmati rice, hot water, fried onion, and green chilli.
Sprinkle some garam masala, salt to taste, kewra water, few saffron strands, ghee.
Cover it with a lid and cook over medium flame for 1 whistle.
Let it cool at room temperature until pressure inside the cooker goes down naturally.
Open the lid and fluff the rice with a fork. Transfer it to a serving plate or bowl.
