(Home made cottage cheese , assortment of vegetables- combined perfectly with basmati rice and Awadhi masala – a culinary master piece of a vegetarian biriyani )
2 cups Basmati Rice
1 cup Mixed Vegetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chilies
Salt to taste
1 tsp Red Chili Powder
2 tsp Cinnamon (dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make MUSHQ E FIRDAUS BIRIYANI :
Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker or in a pan or microwave.
Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
Take 1 tbsp oil in a pan and add mustard seeds, green chili, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and sauté them for a minute to till they get pink in color.
Add salt and red chili powder and stir.
Add fine chopped tomatoes and fry till they are properly cooked.
Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well. Heat it for about 10 seconds.
Add all the fried vegetables.
Add the cooked rice and mix well with very light hands so that the rice grain doesn’t break. Cook for about 3 minutes.
Take this vegetable biriyani out in a rice serving dish.
Garnish with dry fruits and green coriander leaves.
Serve the vegetable (veg ) biriyani hot with raita and pickle
(Courtesy Executive Chef Aman Tandon from the PrideHotels Ahmedabad)