YIELDS - 2 Servings
PREP TIME - 30 mins
COOK TIME - 1 hr
Boil 5 cups of water in any utensil. Put bay leaf, cloves, cinnamon stick, and peeled black cardamom in water.
When water starts boiling, put rice in the water and cook the rice 80% only because they will be pressurized later.
Meanwhile heat oil in a pan and firstly fry potatoes on high flame. Slice them length wise. Fry until they get light brown color.
Put cauliflower florets and carrot in the pan for frying. Fry on high flame for 2 minutes only and take then out.
Fry capsicum for 1 minute only and take it out in plate (Keep the vegetables crunchy, don’t fry them too much)
Now strain the rice with help of a sieve. Remove bay leaf and cardamom skin from the rice and cool.
Prepare masala in the same pan used for frying vegetables. Roast cumin seeds in hot oil. Put ginger paste, green chilies, turmeric powder and coriander powder and roast a little.
Cut tomatoes into small chunks and put them in the masala. Cook until tomatoes get mashed properly.
Put salt, red chilly powder and coarsely grinned gram masala (2 cloves, black pepper, ½ inch cinnamon stick, green cardamom) in the pan. Roast the masala.
Put curd in the masala and roast for few minutes more. Masala is now ready.
Put fried vegetables in the masala and mix nicely. Vegetable for biryani is ready.
