Ingredients

• 1.5 cups - Basmati rice
• Cardamoms - 3
• Cloves - 3
• Cinnamon-1 inch
• 2 - Bay Leaves
• 1 cup - mixed diced raw vegetables (Beans, Carrots, Peas)
• 1 tsp each - Garam Masala powder
• Salt to taste
• 1 tbsp - Kevera water
• Little Zaffrani colour
• 1/2 tsp sugar
• 3 tbsp - Malai kofta or any vegetable gravy.
• For garnishing:
• Silver foil, fried cashewnuts and kishmis.

How to Make Instant Biryani

• Soak the rice for 15-20 minutes. Boil 8 cups of water.
• Add 1 tbsp salt, cloves, cardamoms, cinnamon, diced vegetables and bay leaves.
• Let it boil for 5 minutes.
• Then add the pre-soaked basmati rice.
• Drain after it is cooked. Let it cool.
• Then spread the cooked rice in a greased baking dish.
• Pour 2-3 tbsps of hot ghee on the rice.
• Sprinkle 1 tsp garam masala powder and kevra water (mixed with sugar and little zaffrani colour).
• Then add 3 tbsps of malai kofta or any vegetable gravy.
• Cover dish with aluminium foil.
• Bake in pre-heated oven for 20 minutes at 180 degree C.
• Decorate with silver foil and fried cashewnuts and kishmish.