Ingredients
For Rice
Basmati rice – 1.5 cups
Water – enough for boiling
Bay leaf – 1
Cloves – 3
Cardamom – 2
Cinnamon – 1 small piece
Salt – to taste
For Veg Masala
Oil or ghee – 3 tbsp
Onion – 1 large, sliced
Tomato – 1 medium, chopped
Ginger-garlic paste – 1 tbsp
Mixed vegetables – 2 cups (carrot, beans, peas, potato, cauliflower)
Curd – ½ cup
Turmeric – ¼ tsp
Red chili powder – 1 tsp
Garam masala / biryani masala – 1 tsp
Coriander powder – 1 tsp
Mint + coriander leaves – a handful
Saffron soaked in warm milk (optional)
Execution
1. Cook the Rice
Wash rice and soak for 20 minutes.
Boil water with whole spices + salt.
Cook rice 70–80% only (grains should still be firm).
Drain and keep aside.
2. Prepare the Veg Masala
Heat oil/ghee.
Add onions and fry till golden.
Add ginger-garlic paste → sauté.
Add tomatoes and cook till soft.
Add spices (turmeric, chili, coriander, biryani masala).
Add vegetables + curd → cook till veggies are 80% done.
Add mint & coriander.
3. Layering
In a heavy pan, add a layer of veg masala.
Add a layer of rice.
Repeat layers.
Add saffron milk or a splash of ghee on top.
4. Dum Cooking
Cover tightly.
Cook on low flame for 15 minutes.
Rest for 5 minutes before serving.
Additional tips
- For added depth, roast the lobster shells in the oven before making the stock.
- Serve with crusty bread or croutons for a delightful texture contrast.
- Ensure the saffron is fully dissolved in the water for even flavor distribution.