1. Mushrooms - 1 packet.
2. French Beans -8-10
3. Carrot- 1/2
4. Onions - 3 Medium Size
5. Green Peas - 1 small katori or 1/4 cup
6 Sweet Corns - 1 small katori or 1/4 cup
7. Coriander Powder - 2 tsp
8. Haldi - 1/2 tsp
9 Garam Masala - 1 tsp
10. Egg Masala/Briyani Masala - 1 or 2 tsp.
11. 1 tsp mint powder.
12. 1 cup curd
13. 1 and half cup rice.
14. 2 tbsp garlic paste.
15. oil 2-3 tbsp.
Step 1 : Boil water in a vessel with 2-3 cloves, 2-3 Cardamom, 1 bay leaf, 2 moti elliachi, 1 inch cinnamon. Cover the lid and let the water boil till it changes colour.
Step 2. Add rice and let the rice cook till it is 80% done. The best way to check is if the rice grain is soft and easily breaks. Drain and keep aside.
Step 3. In a flat bottom pan, heat oil and add garlic paste. Cover and let the paste cook for 2 minutes, stir in between.
Step 4. Add Onions and cook till it changes color.
Step 5. Add mushrooms, beans, carrots, peas and corn. Cover and cook the vegetables till half done.
Step 6. Whisk curd and mint powder together and make a smooth paste. Add to the above half cooked vegetables.
Step 7. Add haldi, coriander powder, garam masala and egg masala (I like using egg masala rather than briyani powder as it is les spicy). Cover and let the vegetables cook fully.
Step 8. Once the vegetables are done, switch off the gas burner. Divide the masala into 2 halves. Add paneer in equal quantity to both the masalas and mix well. In the flat bottom vessel make alternative layers of masala-rice-masala-rice.
Step 9. Season with Pomegranate seeds (optional). Cover with aluminum foil or with a tight lid.
Step 10. 20 minutes before serving heat the briyani vessel on indirect heat i.e take a bigger pan and put some water. Now place the briyani vessel and heat for 20 minutes on medium heat.
Step 11. Break the seal just before serving.
click here for the picture of biryani served in bhog thali.
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