Biryani

• 1 and 1/2 cup Organic Basmati Rice soaked for half an hour
• 1 and 1/2 cup potato cut into 1/2 inch cubes
• 3/4 cup carrots cut into 1/2 inch cubes7-8 french beans in 1/2 inch
• pieces1/2 cup cauliflower cut into medium size florets
• 4-5 strands saffron soaked in 2 tbsp milk
• 3 large onions thinly sliced and fried
• 3 tbsp churned curd
• 4-5 tsp Organic Tattva Biryani Masala (or to taste)
• 4 tsp ginger garlic paste
• 5 tbsp ghee
• 6 halved cashews
• 10-12 raisins
• Wheat flour - dough to seal
• Salt to taste

• Add salt and rice to 4 cups of water and bring it to a boil.
• Drain out excess water and allow it to cool.
• Parboil the vegetables in salted water, drain out the water and keep it aside.
• Marinate the parboiled vegetables in ginger-garlic paste. Add some curd for a smooth consistency.
• Add 3 tsp of biryani masala and keep it aside for an hour.
• Add ghee in a heavy bottom pan and sautè the marinated vegetables for 3-4 minutes on a slow flame.
• Place half of the sautèed vegetables in a heavy bottom pan and layer the mixture with rice.
• Sprinkle the remaining biryani masala, fried onions, cashews, raisins and saffron milk.
• Repeat the whole process of layering.
• Cover it with a lid and place a moist cloth on top. Seal the sides of the utensil with dough.
• Put the pan on a pre-heated tawa and cook on a slow flame for 15-20 minutes. Serve hot.