Serves :  3-4

Cooking Time :  30 minutes

 Ingredients :  

• • • Paneer – 200 gms
    • Basmati Rice
    • Carrots – 2
    • French Beans – 10
    • Cauliflower – 1 ½ cup
    • Onions – 5
    • Beaten Curd – 1/3 cup
    • Fresh Mint Leaves
    • Fresh Green Peas – ½ cup
    • Swaroma Chilli Powder-1/2 tsp
    • Swaroma Turmeric Powder- ½ tsp
    • Swaroma Coriander Powder ½ tsp
    • Swaroma Biryani Masala – 1 tbsp
    • Ginger Garlic Paste,Ghee,Bay Leaves,Cinnamon Stick,Cloves
    • Green Cardamom,Black Cardamom,Mint Leaves,Saffron Strands

Method : 

For Marination:

In a large bowl, add chopped 2 medium Carrot, 10 French beans, 1 ½ cups Cauliflower, florets, 200 gms Paneer, cut into cube, 3 medium size Fried Onion, ⅓ cup Curd, beaten, few fresh Mint leaves, ½ cup fresh green peas, Salt to taste, 1 tsp Swaroma red chilli powder, ½ tsp Swaroma Turmeric powder, 1 tsp Swaroma Coriander powder, 1 tsp Swaroma Corriander powder,  Ginger, Swaroma Biryani Masala – 1 tbsp, Garlic paste, 2 tbsp oil. Mix and marinate everything well. Keep aside for further use.

For Tempering:

• In a large cooker, heat 2 tbsp ghee, add bay leaf, cinnamon stick, cloves, green cardamom, black cardamom, and fry well
• Next add ¾ cup of thinly sliced onions and sauté till golden brown, add ginger/garlic paste
• Mix the marinated vegetables into the cooker and mix well
• Add 2 tbsp Swaroma Biryani Masala, cover it with a lid and cook on low flame for 10 min along with ¼ cup curd  and salt, mix again till the vegetables are almost cooked
• Simultaneously cook the soaked basmati rice cook till its 75 percent cooked. 
• Layer the vegetable gravy with green coriander and the cooked rice add a few saffron strands with water and ghee.
• Cover and cook over medium flame for 1 whistle
• Garnish it with coriander and serve with raita