Cuppa biryani

I am back 🙂 with an interesting recipe by chef sanjeev kapoor,its was great meeting him and of course i gorged in some of the food he made during his workshop…Just like cuppa noddles,I thought the recipe would be instant. The recipe is well elaborated,most of the indian ingredients are used for the dish..I liked the layered version of biryani,I didnt mix it all together ,the spicy vegetables ,yogurt mixture and aromatic basmatic rice would bring a perfect cuppa biryani..You can sit on the couch and enjoy every sip spoon of it!

Basmati Rice 1+1/2 cups
Oil 6 tbsps
Bay leaf 1
Cloves 3-4
Mace half
Cinnamon 1 inch stick
Green cardamoms-2-3
Caraway seeds 1/2 tsp
A few saffron strands
6-8 cauliflower florets
6-8 baby corns
2 medium carrots, roughly chopped
Salt to taste
Refined flour (maida) dough to seal
6-8 french beans,chopped
2-3 tbsps green peas
A few fresh mint leaves
1 tsp cumin seeds
1/4 tumeric powder
1/4 browned onions
1 pinch of green cardamom powder
1 inch ginger,cut into juliennes
1 tsp ginger paste
1 tsp garlic paste
1/2 red chilli powder
1 tsp coriander powder
4 tbsps yogurt
oil few drops


1.Preheat the oven to 180*C
2.Heat three tablespoons of oil in a pan. Add the sliced onion and saute till light brown

3.Boil four-five cups water in a deep non stick pan. Add the bay leaf, cloves, cinnamon, green cardamoms, caraway seeds, saffron strands and rice. Cover and cook on low heat..Once the rice is 3/4 th cooked,drain it and set aside.

4.Cut the cauliflower florets and baby corn into pieces
5.Add carrots, cauliflower, baby corns and salt to the sauteed onions. Mix well, cover and cook for 2-3 minutes
6.Add salt to rice. Stir, cover and cook till done
7.Divide the dough into equal portions.Shape into small balls
8.Add the french beans, ginger and garlic paste to vegetables. Mix well and add red chilli powder, coriander powder and one tablespoon yogurt. Mix well and cook till the vegetables are soft.
9.Drain the water from the cooked rice and transfer into another pan. Cover and set aside
10.Add the green peas and few mint leaves to the vegetables. Mix well, cover and cook for two to three minutes

11.Heat the remaining oil in another non stick pan, add cumin seeds, turmeric powder, remaining yogurt and salt to the pan
12.Set 4 coffee cups. Roll out the dough into small rotis as of the size of cup’s top

13.Place the portion of cooked vegetables into each cup, top with portion of cooked rice. Sprinkle little browned onions on top and add 2-3 tsps of cooked yogurt mixture.

14.Sprinkle a pinch of green cardamon powder and ginger juliennes. Cover the cup with rotis and seal the edges

15.Apply half tsp of oil on top and place the cups in preheated oven. Cook for 10-12 minutes

16.Break the seals and serve immediately

1.Leave the vegetable masala as little gravy, so it will be well mixed with rice
2.Once the rice is 3/4 th cooked, drain it and set aside

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