1 hour 5 minutes
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1.5 cups - Basmati
1 cup - mixed diced raw vegetables (Beans, Carrots, Peas)
1 tsp each -
Salt to taste
1 tbsp - Kevera water
Little Zaffrani colour
3 tbsp - Malai kofta or any vegetable gravy.
Silver foil, fried
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.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.