Utsav Biriyani with Mint Raisin Raitha

Utsav Biriyani with Mint Raisin Raitha


Advance Wishes for 2017. Wishing You All A Very Happy New Year.

Winter is the best time for vegetables. Small carts of Cauliflower, Butter Beans, Double Beans came in front of my home. Everything was so fresh especially the cauliflower was juicy and succulent. I coined this recipe, tried it out that very night for dinner. A complete mix of flavours. I have used cauliflower purée in this recipe. As I was frying the Masala Paste, the aroma wafted out of the kitchen and spread all around the house .


Cooked Basmathi Rice – 1 cup

Carrot ( chopped to slices , boiled ) – 2 tablespoons

Beans ( chopped, boiled ) – 2 tablespoons

Boiled Green Peas – 1/2 cup

Boiled Double Beans – 1/2 cup

Boiled Butter Beans- 1/2 cup

Boiled Channa dhal ( Bengal gram dhal ) – 2 tablespoons

Thick Malai from milk – 1

Onion – 1 ( diced)

Salt to taste

To Grind To A Fine Paste

Soaked cashews – 1 tablespoon

Boiled  onion cubes – 1/2 cup

Boiled cauliflower florets – 1/2 cup

Chopped green chillies  – 2

Chopped garlic flakes – 6 flakes

Chopped Ginger – 1 tablespoon

To Season

Ghee – 2 tablespoons

Oil – 1 and 1/2 tablespoons

Cardamoms – 3

Cloves – 4

Cinnamon  – 1 small piece

Shahjeera – 1/2 teaspoon

To Garnish

Golden fried  almonds in ghee  – 10 almonds

Golden fried Cashewnuts in ghee –  2 tablespoons

A pinch of saffron soaked in little warm milk

Finely chopped green coriander leaves and Mint leaves – each 1 tablespoon

Gulab jal – 1/2 teaspoon



Heat a big pan. Season. Fry the chopped onion in sim flame till translucent. Add the ground paste. Sauté for 3  minutes, till the raw smell goes. Add the boiled veggies, boiled butter beans and boiled double beans. Sauté gently. Add salt to taste, malai and stir slowly.

Add the cooked rice  and boiled Channa dhal. Mix gently. Keep covered and leave on sim flame for 5 minutes. Switch off the stove. Garnish and serve hot with Mint Raisin Raitha.

Chef’s  Tips

1) Can add cubed and fried Paneer pieces in the end.

2) Always, add the gulab jal ( rose water )  in the end.







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