MAKING

1. In a big wok, heat the vegetable oil and put cumin seeds and whole black pepper in it.

2. Put cloves, cinnamon stick and then immediately add chopped onion. Stir and cook until brown.

3. Add chopped tomato and cook until the masala leaves oil.

4. Now add carrots, beans, cauliflower, capsicum, and peas. Mix together and then add cubed paneer (Indian cottage cheese). Don’t stir around too much as we don’t want the paneer to break.

5. Add salt to taste, cover with lid and let the vegetables cook.

To Assemble:

6. In a pan layer the pre cooked rice with vegetables. Sprinkle fried onion (barista) which will add zing to the biryani. Add fried cashew nuts and milk.

7. Now keep the pan of cooked biryani on the flat pan (Tava) and place it on low flame. Cover it with aluminium foil and let steam for 20 minutes.

SERVING

8. Serve hot.

TIPS

You may add saffron into the milk for flavor.