Vegetable dum biryani

Biryani masala

6 Kashmiri red chilli, dried
7 bay leaf/tej Patta
2 tbsp coriander seeds / Dhaniya seeds

1 tbsp cumin/jeera
1 tbsp caraway seeds / Kala jeera/shah jeera

3 mace/javitri

2-inch cinnamon stick / Dalchini

1 nutmeg / Jaayaphal

1 tsp cloves / Lavang

3 black cardamom / Badi Elachi

3-star anise / Chakkar phool

10 cardamom / Elachi

1 tbsp pepper/Kali Mirch

1 tsp fennel / Saunf

½ tsp turmeric / Haldi

Take a pan and dry roast adding add one by one all  and keep at side let it be cool

Then grind nicely and store in an airtight container.

Biryani recipe

Take a pan and boil more water and add oil. Little Biryanimasala and add basmati soaked rice ( at least 1/2an hour) and cook 70% then drain 

Take a pan and add butter and oil then add shah jeera,( optional add some cloves, cinnamon stick,eilachi, bay leaf )  and grated or grind ginger, 2 green chillies,  fry till raw smell gone.

Then add tomatoes and all vegetables, coriander & mint leaves salt and let it cooked half and add little red chilly powder, biryani masala powder paneer pieces( optional) finally add curd ( According to your spicy ness).

After adding curd immediately take half gravy in aspartame bowl ( don’t cook after adding curd ) then spread half drained rice then add coriander&mint leaves and remaining gravy then spread remaining rice.

Finally sprinkled saffron water and coriander & mint leaves.

Cover with aluminum foil and put the lid 

I didn’t mentioned quantities please use accordingly your quantity