Layered Biryani


Mixed vegetables		350 gms
Yogurt/curd			1 cup
Red chilli powder		1 tsp
Bay leaves			2 nos
Cloves				6 nos
Cinnamon			3" stick
Cardamom			6 nos
Black pepper powder		1/4 tsp
Cumin seed powder		1/4 tsp
Caraway seeds(Shajeera)		1/4 tsp
Saffron				4-5 strands
Butter/ghee			2 tsp
Mint leaves			10-12 crushed into a paste
Dried pomegranate seeds		1 tsp
(anardana)
Coriander seeds			1 tsp
Basmati rice			2 cups
Water				8 cups
Salt				To taste

  1. Grind 2 cloves, 2 cardamoms, 1" cinnamom stick, coriander seeds and pomegranate seeds together and keep aside.
  2. Heat butter in a pan. Add 4 cloves, remaining cinnamon stick, cardamoms and bay leaves.
  3. Fry for one minute on medium heat. Then add black pepper powder, cumin seed powder and fry for one minute. Now add yogurt, red chilli powder, vegetables and ground masala powder.
  4. fry for five minutes on high heat. Reduce heat to low, add half cup of water, cover tightly and let it cook till liquid evaporates.
  5. Now add mint leaves paste, stir, remove from heat and keep aside.
  6. Wash basmati rice, add 8 cups of water and let soak for 15 minutes.
  7. Add 1 tsp salt, 1 tsp oil and cook on medium heat until the rice is more than half done.
  8. Now add 1 cup cold water, remove from heat and drain water completely from pot. Cover well and keep aside.
  9. In a deep, wide skillet(preferably non-stick) heat a teaspoon of butter and when the butter is melted remove from heat. Spread in a layer half of the previously cooked rice. On top of this spread the vegetable curry in a thin layer. Spread the remaining rice on top of the vegetables. Spread the remaining veges over the rice. Cover tightly and put the skillet back on low heat. Let it cook for 12-15 minutes without letting any air escape.
  10. Always serve this dish hot. It is very important that the curry is made first and then kept aside, because the rice and the curry must be combined immediately after the rice is cooked. 
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