Kashmiri Veg Biryani

RECIPE

3 cups rice - par boiled in salted water with 1 clove, peppercorn, Elachi (cardomom) and cinnamon stick.

Potatoes seasoned with salt and arad (Turmeric) and fried

Boiled eggs

In a pan, add 1 cup frozen mixed veggies with olive oil, salt, red chilli powder, ground garlic, red masala, cayenne pepper, whole jeeru (cumin), dhana jeeru (cumin), lemon juice, whole green chillies, curry leaves and some water and let cook on medium heat. When almost done, add 1 can mix veggies, ½ cup boiled Masoor (Back lentils), handful of fried onions, ¼ cup saffron water and 2 tablespoon sourmilk. Let it reduce a bit but keep it saucy.

Mix the rice into the veggies but keep some white rice aside. Put oil in the base of your pot and lay the fried potatoes and then the rice. Top with white rice and lay boiled eggs on top. Dot with ghee (Clarified butter) and steam for about 45 minutes - 1 hour. Serve with sourmilk and papri.

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