Mughlai Vegetable Biryani Recipe

Take coconut and cashews in a blender and make into a fine puree. Set aside till use.

Wash and soak rice in water for 30 mins.

Now Start by cooking rice in lots of boiling salted water.

Check this post to see detail instructions. Drain it and set aside.

Heat oil and ghee in a kadai. Add in the seasoning ingredients and saute for a min.

Add in onions and cook till golden.

Add in green chillies and ginger garlic paste and saute for a min.

Now add in tomatoes and mix well. Cook till oil separates from it.

Now add in all the veggies and saute for a min.

Cover and cook on a low heat for a good 7 to 8 mins.

Add in all spice powders, ground masala and curd. Mix well. Add in salt. Masala Done.

Now lets gets the assembling. Preheat oven to 150 Degree C.

Soak saffron in warm milk, set aside. Fry cashews and raisans in ghee and set aside.

Now take a oven proof dish. Lay half the masala into the bottom of the dish.

Spread half the rice and sprinkle in coriander and mint leaves. Now half the saffron soaked milk over the rice.

Cover with half the masala and the remaining rice.

Now sprinkle over coriander leaves and mint leaves.

Drizzle in the remaining saffron soaked milk over the rice. Sprinkle in the fried nuts and raisans.

Cover the dish and let it cook in a preheated oven for a good 20 to 25 mins.

If you dont have oven, just place the covered pot in a tawa and heat it in a very low flame for 10 to 15 mins.

Remove it, fluff it up and serve.