Here’s the key to make this delicious dish, which is as delicious as other non-vegetarian Mughalai dishes.

Ingredients:

For boiling rice:

For Biryani

Method:

First of all boil rice with bay leaf and cardamom. After boiling, let it cool.
Now boil milk and add saffron to it.
Cut all the vegetable. Chop tomato and onion separately, and grate ginger.
Now heat ghee in a deep frying pan and add bay leaf, cardamom, and cinnamon in the hot oil. After that add ginger paste and onion and fry till they are golden brown.
Add tomato, and then curd to the mixture and stir properly.
After it has cooked, add veggies to the mixture.
When all the veggies have been cooked, add milk, cashew nuts and let it boil.
Sprinkle salt, red chili powder and turmeric.
Add boiled rice in the end. Stir properly and let it cook for a while.
Garnish with coriander leaves.

Serve hot.