Soak Rice in Water for 30 minutes.
Peel and cut Lotus Stem in small pieces.
Boil in hot water till soft. Cool and grind.
Dry Roast Sesame seeds.
Add all the ingredients of Kabab lotus Stem paste, boiles potatoes, sesame seeds, salt, coriander powder, garam masala powder, chaat masala, roasted gram flour , soaked kesar water and mix well .
Shape into the kababs and roll them in rice flour. Refrigerate for 30 minutes.
Boil water add salt, bay leaf, black cardamom , kachri, green cardamom, cloves, cinnamon , Star Aniese and oil.
Add Soaked and Drained Rice. Cook on high flame till 3/4th cooked.
Drain and keep aside. Drizzle 1 tbsp of Desi Ghee to give extra flavour.
Heat Oil in a pan and fry refrigeratd kababs.
Now for gravy: Take oil in a pan add Cumin seeds, bayleaf, cloves, Cinnamon, Cardamom and saute.
Add onion paste and cook till golden brown.
Add ginger garlic paste and cook till the raw smell disappears. Add tomato puree and cook.
Now add all the spices salt, turmeric powder, coriander powder, red chilli powder and garam masala powder. Add curd and cook till the mixture leaves the sides.
Add cream and adjust the consistency by adding water. Add fried kababs so that they are well coated in gravy. Remove and keep aside.
Now in a thick bottomed pan, layer half of the gravy first. Then layer half of the rice.
Sprinkle half of the chopped coriander, mint leaves , fried onion saffron milk.Add kababs and the remaining gravy.
Layer the remainder of the rice. Sprinkle the remaining coriander, mint leaves, fried onion , remaing kababs and saffron milk on the top. Sprinkle 2 tsp of rose water or kewra water.
Seal and secure the pot with aluminium foil. Then cover the pan/pot with a tight fitting lid.
Keep the flame to the lowest and cook veg biryani for 25-30 minutes. You can also dum cook veg biryani for the first 15 minutes on direct low flame and then for the last 10 minutes, place the handi on the hot tava and cook on a low flame.
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