Take two cup of already boiled rice.
The rice should be boiled with salt, cloves, cinnamon, whole black pepper & bay leaves.
We will first make the Masala for the biryani.
Heat the pan on medium flame.
Add 3 tsp Oil.
We will use Ghee later on.
Add 1 tsp of Jeera (Cumin seeds) & let it cook.
You may add some more whole spices however, as I will use Biryani Masala, you don't need to add more spices at this stage.
Add 2-3 tsp Garlic Cloves - finely chopped.
Add 1 tsp Ginger - finely chopped.
Add 1 finely chopped onion.
Add salt as per taste.
Keep fried onion slices ready for layering the biryani later on.
Keep a cup of mixed vegetables ready.
As onions cook, they will turn little brown.
Add chopped tomato.
Add 1/2 tsp turmeric powder
Add 1 tsp Red chilly powder
Add 2 tsp Biryani Masala
Add all the mixed vegetables
Mix it well.
Add some water.
#MeghnasMagicTip When you add curd, ensure the flame is stopped, else curd will curdle.
Switch off the flame & add 2 tbs curd.
We want little runny consistency of the vegetables (but not watery) Biryani vegetables are ready. Keep them aside.
Take a piece of charcoal and put it on flame to heat for 15-20 minutes.
We want charcoal to be piping hot.
Charcoal will give our Biryani the smokey flavour.
While charcoal gets heated, we will begin layering the Biryani.
Keep the saffron diluted milk ready.
In a bowl take boiled rice, and make the first layer.
Topple it with another layer of Biryani vegetable masala.
Take handful of friend onion slices for the next layer on top.
Drizzle few spoons of Saffron diluted milk.
You can also mix the saffron milk into rice to give the colour to Biryani.
Spread few leaves of Mint & Coriander.
Drizzle some Ghee on top.
Repeat the layers once again with Rice.
And mixed vegetables biryani masala.
Friend onions layer once again
Layer of diluted saffron milk.
Mint & Coriander leaves.
And desi Ghee.
Cover it with boiled rice again.
Garnish with friend onion, diluted saffron milk, mint & coriander leaves, Ghee & cashews.
Now we will give smokey flavour using charcoal.
Place a small plate on top of biryani & place piping hot charcoal on top.
Keep the cover ready.
Pour some ghee on the charcoal & immediately cover the bowl.
You will see smoke coming-out of charcoal inside the bowl.
It will give a rich smokey aroma to the biryani bowl.
2 Cup already boiled long-grain rice (boil with little salt, 4 cloves, 1 stick cinnamon, 5 to 6 whole black pepper, 1 bay leave)
3 tsp Oil
1 tsp Jeera (Cumin seeds)
2-3 tsp Garlic cloves - finely chopped
1 tsp Ginger - finely chopped
1 Onion big size - finely chopped
2 Onions - thinly sliced & fried.
1 cup of mixed vegetables (Carrot, Cauli flower, French beans, Capsicum, Green peas)
1 Tomato small size
1/2 tsp Turmeric Powder
1 tsp Red chilly powder
2 tsp Biryani Masala
2 tbs Curd
A piece of charcoal
A big pinch of saffron (diluted into warm milk) Some mint & coriander leaves
6-7 tsp Ghee (clarified butter)
Handful of cashews
Salt as per taste