Zaffrani Sabz Biryani by shireen

                    Zaffrani Sabz Biryani


Ingredients
Boiled Rice ½ kg
Onion sliced 1
Potatoes cut into small cubes2 large
Carrots cut into round slices2
French beans cut into 1 inch piece20
Peas 1 cup
Cauliflower 1 cup
Oil ½ cup
Hot milk ¼ cup
Yogurt 1 ½ cup
Kewra water 1 tsp
Mint leaves chopped 1 tbsp
Whole spices1 tbsp
Lemon juice 1 tbsp
Saffron ½ tsp
Black cumin seeds ½ tsp
Turmeric ½ tsp
Saffron ½ tsp
Chili powder 2 tsp
Salt 2 tsp
Milk2 tbsp
Chopped coriander leaves 2 tbsp
Ginger garlic paste 2 tbsp


Method
Boil ½ kg rice with 2 tbsp salt, ½ tsp turmeric, 1 tbsp whole spices and1 tbsp lemon juice till ½ done. Remove in a tray and sprinkle ½ tsp saffron on rice, mix gently.
Heat ½ cup oil add ½ tsp black cumin with 1 sliced onion and fry till dark golden, add 2 tbsp ginger garlic paste, 2 tsp chili powder, 2 tsp salt along with all the chopped vegetables, fry well adding in little little water, lower heat and let it cook till tender, then add ½ yogurt mixture, mix and remove.
To assemble
In a pan spread half vegetables, then half rice, spoon 4 tbsp yogurt mixture then repeat with vegetable layer, spread rice, spoon reaming mixture on top, cover and put on dum on low flame for 15 minutes.
//////////////////