INGREDIENTS

• Basmati rice,soaked - 1 1/2 cups
• Onions, diced - 2 medium
• Carrots, French beans, Cauliflower, Green peas2 medium
• Salt to taste
• Black cardamom - 1 No.
• Cloves - 15 Nos.
• Cinnamon - 1 1/2 inch stick
• Bay leaf - 1 No.
• Ginger-garlic paste - 1 1/2 tbsp.
• Everest Turmeric Powder - 1tsp
• Everest Red Chilli Powder - 1tsp
• Everest Coriander Powder- 1tsp
• Yoghurt - 1/2 cup
• Rose water - 1/2 tsp
• Saffron (kesar) - a few strands
• Fresh tomato puree - 1 cup
• Everest Shahi Biryani Masala – 1tsp
• Fresh coriander leaves, chopped - 2 tsp
• Fresh mint leaves, chopped - 2 tsp

BEST MADE WITH

PREPARATIONS

• Add black cardamom, five cloves, half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.
• On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.
• Now add tomato puree to the vegetables alongwith Everest Turmeric Powder, Everest Red Chilli Powder, Everest Coriander Powder and half tsp Everest Shahi Biryani Masala and mix well.
• Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.
• Add Everest Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita.