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Prepare Biryani.
You need Long grained biryani rice.
Use Diced vegetables (onions,beans,cauliflower,green peas,potatoes,carrots).
You need to prepare milk.
You need to prepare Cashewnuts.
You need to prepare Garam Masala (2-3 cloves,cinnamon stick,2 bay leaves,3 star anise,4 peppercorns,2 cardamoms,mace).
Use Ghee or Butter.
Use Sour curd.
You need to prepare tomato puree.
You need to prepare cumin powder.
You need corainder powder (you can use chopped fresh corainder leaves instead).
Prepare chopped green chillies.
Prepare Fenugreek powder.
You need red chilli powder.
You need to prepare Turmeric powder.
You need Paneer (you can also use mushrooms).
Provide Refined oil.
You need to prepare water.
Provide Salt to taste.
You need to prepare Raita.
You need Diced cucumber,tomatoes & onions.
Provide chopped corainder leaves & green chillies.
Use sour curd.
You need water.
Provide Salt to taste.

Short Tips:

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Transfer the diced vegetables to a mixing bowl.Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, green chillies,turmeic and salt. Mix well and marinate for 1 hour..
Grind the cashews into a fine paste..
Heat oil in a wok.Add the garam masala and fry for 1 min..
Add the cashew paste. Fry for 4-5 mins and then add the marinated vegetables.Cook the vegetables till they are done. Remove from fire..
Wash the rice and transfer to a pressure cooker. Add the cooked vegetables,1 cup water,milk,paneer ghee and salt and mix well.Cover the lid and allow to cook for 13-15 mins or 2 whistles.Remove from stove..
Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita..
For Raita : Mix all the ingredients given for making raita in a bowl and it's prepared..

It's also vegetarian, vegan, gluten free and dairy free. Try our vegan biryani recipe then check out our paneer vegetarian dum biryani and Dhruv Mittal's chicken biryani. Maunika Gowardhan says: "I have made this hyderabadi qabooli vegan for those who are keen to try biryani while omitting dairy. Swapping regular yogurt and butter for dairy-free during the layering process keeps it vegan without compromising on flavour and texture. Of course the dish is best and most authentic with the freshest ingredients -- but better a "quick" biryani I think than no biryani at all at the end of a long day!

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