Easiest Way to Prepare Yummy Shahi Awadhi Gobhi  Biryani

Shahi Awadhi Gobhi  Biryani.

You can have Shahi Awadhi Gobhi  Biryani using 39 ingredients and 17 steps. Here is how you cook it.

Ingredients of Shahi Awadhi Gobhi  Biryani

1. Prepare of For Biryani.
2. It's 250 gm of basmati rice soaked half hour.
3. It's As needed of ghee.
4. You need To taste of salt.
5. Prepare 4-5 of cloves.
6. Prepare 2 of bay leaves.
7. You need 2-3 of green cardamom.
8. You need 1 1/2 inch of cinnamon sticks.
9. It's 2-4 of black pepper.
10. Prepare 1 tsp of shahi jeera.
11. Prepare 10-12 of thread saffron strand.
12. Prepare 4 tsp of milk.
13. You need 1 tsp of kewra water.
14. You need 1 tbsp of curd.
15. It's 300 gm of cauliflower florets.
16. You need 1/2 Cup of mint leaves.
17. Prepare 2 of potato.
18. It's 2 of capsicum.
19. It's 2 of carrot.
20. It's 2 of big onion for fried onion (thinly sliced).
21. It's 1 cup of tomato puree.
22. It's 1 cup of onion.
23. Prepare 2-3 of green chilli chopped.
24. You need 2 tsp of ginger garlic thinley chopped.
25. You need To taste of salt and red chilli powder.
26. You need 1/2 tsp of garam masala.
27. It's 1/2 tsp of biryani masala.
28. It's 15-20 of cashews.
29. It's 15-20 of almonds.
30. Prepare of For mint raita:-.
31. It's 1 1/2 cup of curd.
32. You need 2-3 tbsp of mint chutney.
33. You need To taste of Seasoning.
34. It's of Garnish:-.
35. It's 2 of cucumber.
36. It's 2 of spring onion.
37. It's 1-2 sprig of Coriander leaves.
38. It's 1 of carrot.
39. Prepare leaves of Few mint.

Shahi Awadhi Gobhi  Biryani instructions

1. In a large pot add ghee, shahi jeera and bay leaves, 2 cloves and cinnamon sticks, now add water doubling the quantity of rice and add salt, 2 tsp lemon juice.mix well..
2. Strain soaked rice and add in boiling water, and allow it to cook on high flame till it is 80% cooked..
3. Add 4 Tbsp ghee in a pan and heat it and then add thinly sliced onions.Keep stiring and fry it until golden brown, keep aside..
4. Add cashews and almonds and saute in ghee and keep aside..
5. Soak the saffron in 2 Tbsp cream and set it aside..
6. Take cauliflower cut into small florets. Take 2 tsp maida and 2 tsp corn flour make batter, dip cauliflower, and deep fry it in medium hot oil..
7. Cut capsicum and carrot and potato in small cubes. Deep fry all potato cubes..
8. Saute carrots cubes and capsicum..
9. Heat ghee in a pot, add saute the rest of the spices (bay leaf, shahi jeera, cardamoms, cinnamon sticks and cloves.add onion saute it till light pink, now add tomato puree cook until raw aroma goes out, now add all powder spices and mix well, add curd and keep stirring, cook it for 2-3 minutes..
10. Now add fried cauliflowers, and capsicum and carrot and potatoes. Mix well with masala. switch off flame, keep aside..
11. Layering: Grease a pot with ghee, put vegetables at base and top up with rice followed by fried onions, cauliflower, nuts mint leaves. Drizzle kewra essence, ghee, lemon juice, saffron milk.Follow the same layer again..
12. Seal the pot using dough, and place on tawa on low flame on dum cooking..
13. Cook it for 10-15 minutes, turn the flame off, let the biryani sit aside for 10 minutes..
14. Mint Raita: Take curd, mint chutney and seasoning in a bowl, mix all together. Make dots with green chutney and with the help of toothpick make design shown in raita pic..
15. Plating: Take a mould, put biryani inside, top up with some more nuts and vegetables and demould it..
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