Basant Biryani Recipe by Chef Zakir

Ingredients
Rice 300 gm
Whole spice as required
Ghee ½ cup
Turmeric 1 tsp
Chili powder 1 tsp
Cumin powder 1 tsp
Coriander powder 1 tsp
Yogurt 250 gm
Coriander leaves ¼ bunch
Mint leaves ¼ bunch
Tomatoes (sliced) 3
Plum 50 gm
Lemon (sliced) 2
Yellow color ¼ tsp
Kewra 2 tbsp
Salt to taste
Peas 1 cup
Carrot chopped 1
Kidney beans 250 gm
Capsicum chopped 1
Red capsicum chopped 1
Potatoes 2
Ginger garlic paste 2 tbsp
Water ½ cup
Method
Finely chop carrot, green beans, green capsicum, red capsicum and potatoes.
Heat ¼ cup ghee in a pan, add 2 tbsp ginger garlic paste, mix whole spices, 1 cup peas and all the chopped vegetables. Fry for 1 – 2 minutes.
Now add 250 gm yogurt, 1 tsp cumin powder, 1 tsp turmeric, 1 tsp coriander powder and 1 tsp chili powder. Fry for 1 – 2 minutes. Cover and simmer for 8 – 10 minutes.
Coarsely chop 3 tomatoes and cut 2 lemons into thin round slices. Also chop coriander and mint leaves.
Turn the flame off. Add in chopped coriander, chopped mint leaves, sliced lemon, chopped tomatoes and 50 gm dries plum.
Boil water in a separate pan, add soaked rice and a little salt. Cook till it comes to a boil. Remove a little rice and spread on top of vegetable mixture.
Then cook rice till a little tender. Now strain all the rice and spread on top of vegetable mixture.
Mix ¼ tsp yellow color in 2 tbsp kewra. Sprinkle on top of rice. Now spread remaining ghee on top.
Simmer for 10 – 12 minutes. Then dish it out and serve