Zaitooni Subz Biryani

Ingredients

• 1/4 Cup basmati rice, soaked
• 10 Green olives
• 10 Black olives
• 4 Carrots (cut into ½ inch cube)
• 10 Babycorn (cut into ½ inch cubes)
• 2 Zucchini (cut into ½ inch cubes)
• 1/2 cup diced mushroom
• 10-12 Broccoli florets
• 1 cup green peas (shelled)
• Few threads of saffron
• 50 ml milk
• Oil (for frying)
• 4 large onion, sliced
• 2 Green cardamom
• 1 Black cardamom
• 4 Cloves
• 1/2 inch cinnamom
• 1 Bay leaf
• 1 1/2 tbsp red chilli pickle paste
• 4-5 green chilli, chopped
• 1 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chilli powder
• 3/4 tsp garam masala powder
• to taste salt
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp fresh mint, chopped
• 1-2 drops kewra essence
• Ginger (cut into thin strips)

Direcitons

1. Soak the saffron in the warm milk.
2. Drain and boil rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourths done. Drain excess water.
3. Heat oil in a kadai and deep-fry the onions till golden. Drain on absorbent paper.
4. Blanch all the vegetables separately. Drain and refresh in cold water.
5. In a bowl, mix the vegetables with the yogurt, red chilli pickle paste, green chillies, coriander powder, turmeric powder, chilli powder, half the garam masala powder, salt and half the browned onions.
6. Transfer the mixture to a non stick deep pan; Spread the rice over the vegetables along with olives. Sprinkle the saffron-flavored milk, coriander leaves, mint leaves, kewra essence, ginger strips, remaining garam masala powder and remaining browned onions over the rice.
7. Seal the pan with the lid and cook over medium heat, till the rice and vegetables are done. This may take around 15-20 minutes
8. Serve hot with a boondi raita of your choice.