INGREDIENTS
Basmati rice - 100gram (2 cup of allda measurement cup)
Cardamon seeds - 6 cloves
Salt - 1 teaspoon
Ghee - 3 tablespoon
Red Onion - 2 nos
Cashew Nut - 50 gram
Potato - 1 nos
Cauliflower - 1/2 Nos
Carrot - 1/2 Nos
Green Pea - 150 gram
Saffron - 5 gram
Ginger - 50 gram
Garlic - 5 clove
Green chillies - 2 nos
Cooking oil - 2 tablespoon
Cumin powder - 1/2 teaspoon
Cinnamon stick - 1 inch
Bay leaf - 1 leaf
Biryani masala - 2 teaspoon
Red chilli powder - 1 teaspoon
Chopped Cilantro - 2 tablespoon
Chopped mint - 2 tablespoon
Water - 250ml
Rose water - 1 teaspoon
PREPERATION
1. Soak the rice in water for 30min, the drain it.
2. Potato cut into cube
3. Cauliflower cut into small chunk
4. Carrot cut into cube
5. Chopped Cilantro and mint
INSTRUCTIONS
A. Cook Basmati rice to 70%cooked in a steam basket, add in 3 Cardamon seeds, 2 cloves of garlic and salt to taste. Water level just below the steam basket (water should not cover rice). Once done remove rice from steam basket and add in 1 tablespoon of Ghee.
Temp - Max (measurement cup off)
Time - 12 Min
Speed - Stir
2. Add in red onion, ginger, garlic, green chilies and cooking oil into the pot and blend.
Temp - 0
Time - 15sec
Speed - Turbo
3. Then bring it to boil.
Temp - 110
Time - 2min
Speed - 1
4. Add in saffron, cinnamon stick, bay leaf, Cardamom seed, cumin powder, red chilli powder, cashew nut and saute until fragrance.
Temp - 100
Time - 3 min
Speed - Reverse Stir
5. Add in vegetables and let it stir fry until vegetable are 70% cook
Temp - 100
Time - 10min
Speed - Reverse Stir
6. Remove vegetable from cooking pot(no need to wash the pot)and take out the blade , add in 1 tablespoon Ghee and melt it.
Temp - 100
Time - 1min
Speed - stir
7. Add in rice at the bottom layer, then pour in the vegetable. Add another 300ml water and 1 teaspoon rose water. 1 teaspoon salt. Cook it till rice and vegetables are cook.
Temp - Max
Time - 15min
Speed - Stir
8. Remove rice from pot and serve hot, Bon Appetite.