Subz Biryani

Method

1. Drain the rice and put in a deep non-stick pan. Add 5 cups water, 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and salt.
2. Keep the pan on heat and let the mixture come to a boil. Cook till the rice is just done. Drain well and spread on a plate to cool.
3. Take yogurt in a bowl, whisk till smooth and divide into two parts and transfer into 2 separate bowls. Dissolve saffron in warm milk and add it to one portion of yogurt.
4. Heat ghee in a thick bottom handi, add 3 green cardamoms, 1 black cardamom, 3 cloves, 1 inch cinnamon, 1 bay leaf, a small pinch of mace and saute over medium heat till fragrant.
5. Add onion and saute until golden brown. Add green chillies, ginger and garlic and saute for a minute.
6. Add turmeric powder and chilli powder and mix. Add the vegetables and saute for 1 minute. Add plain yogurt and mix. Add ⅔ cup water and salt, mix and bring the mixture to a boil. Reduce heat and cook till the vegetables are cooked.
7. Preheat oven to 180º C.
8. Once the vegetables are done add cashewnuts, almonds, raisins and glazed cherries and mix.
9. Drizzle a little saffron-yogurt and sprinkle a little mint and coriander leaves over the vegetable mixture.
10. Spread half the rice, drizzle the remaining saffron-yogurt, mint and coriander leaves and top it with the remaining rice.
11. Keep a moist cloth over the rice, cover with a lid over it and seal with dough. Keep the sealed handi in a preheated oven and cook for 15-20 minutes.
12. Transfer into a serving bowl and serve with a bowl of any raita.

Additional Tips and Tricks