Potli Veg Biryani<br /><br />Servings - 2 - 3<br /><br />INGREDIENTS<br />Garlic cloves - 11 - 12<br />Ginger - 1 teaspoon<br />Cumin - 1 teaspoon<br />Black peppercorns - 1 teaspoon<br />Mace - 2<br />Green cardamom - 5 pods<br />Fennel seeds - 1 teaspoon<br />Coriander seeds - 1 tablespoon<br />Bay leaf - 2<br />Cinnamon stick - 1<br />Black cardamom - 2 pods<br />Cloves - 5 pods<br />Water - 1.5 litres<br />Rice - 300 grams<br />Oil - 70 milliliters<br />Potatoes - 75 grams<br />Steamed cauliflower - 150 grams<br />Carrots - 75 grams<br />Bell pepper - 65 grams<br />Green peas - 60 grams<br />Oil - 40 milliliters<br />Onions - 150 grams<br />Oil - 30 milliliters<br />Cumin - 1 teaspoon<br />Bay leaf - 2<br />Cinnamon stick - 1<br />Black cardamom - 1 pod<br />Black peppercorns - 1 teaspoon<br />Cloves - 5 pods<br />Green cardamom - 4 pods<br />Ginger garlic paste - 1 1/2 tablespoons<br />Hung curd - 160 grams<br />Salt - 1 1/2 teaspoons<br />Paprika - 1 teaspoon<br />Turmeric - 1/2 teaspoon<br />Fresh cream - 120 grams<br />Yeast - 1 1/2 teaspoons<br />Sugar - 1 teaspoon<br />Warm water - 75 milliliters<br />All purpose flour - 200 grams<br />Water - 125 milliliters<br />Oil - 1 tablespoon<br />Saffron milk<br />Ghee<br />Rose water<br />Fried onions<br />Mint leaves<br /><br />PREPARATION<br />1. Take a muslin cloth, add 11 - 12 garlic cloves, 1 teaspoon ginger, 1 teaspoon cumin, 1 teaspoon black peppercorns, 2 mace, 5 pods green cardamom, 1 teaspoon fennel seeds, 1 tablespoon coriander seeds, 2 bay leaf, 1 cinnamon stick, 2 pods black cardamom, 5 pods cloves , then close the cloth and make a knot.<br />2. Heat 1.5 litres water in a pot, add the muslin cloth potli in it and stir well.<br />3. Then, add 300 grams rice and mix it well.<br />4. Bring it to a boil.<br />5. Cook the rice until it’s 75% done.<br />6. Remove the potli from it.<br />7. Drain the rice and keep aside.<br />8. Heat 70 milliliters oil in a pan, add 75 grams potatoes, 150 grams steamed cauliflower, 75 grams carrots and mix it well.<br />9. Cook for 3 - 5 minutes on medium heat.<br />10. Add 65 grams bell pepper, 60 grams green peas and mix it well.<br />11. Cook for 5 - 7 minutes on medium heat.<br />12. Remove it from heat and keep aside.<br />13. Heat 40 milliliters oil in a another pan, add 150 grams onions and fry until it turns dark brown in color.<br />14. Remove it from heat and keep aside.<br />15. Heat 30 milliliters ol in a another pan, add 1 teaspoon cumin, 2 bay leaf, 1 cinnamon stick, 1 pod black cardamom, 1 teaspoon black peppercorns, 5 pods cloves, 4 pods green cardamom and stir well.<br />16. Add 1 1/2 tablespoons ginger garlic paste and stir for 2 - 3 minutes.<br />17. Then, add 160 grams hung curd and mix it well.<br />18. Add 1 1/2 teaspoons salt, 1 teaspoon paprika, 1/2 teaspoon turmeric and mix it well.<br />19. Cook for 3 - 5 minutes on medium heat.<br />20. Now, add the cooked veggies and mix it well.<br />21. Cook for 3 - 5 minutes on medium heat.<br />22. Add 120 grams fresh cream and mix it well.<br />23. Cook for 5 - 7 minutes on medium heat.<br />24. Remove it from heat and keep aside.<br />25. In a mixing bowl, add 1 1/2 teaspoons yeast, 1 teaspoon sugar, 75 milliliters luke warm water and mix it well.<br />26. Rest the mixture for 10 minutes.<br />27. Then, add 200 grams all purpose flour, 125 milliliters water and knead it into a sou
