This Gulnar Sabj Awadhi Biryani has plenty of ingredients to provide a range of aromas and flavours to bring this hearty, warming dish together.

Ingredients

For Cooking Rice
400 gm Basmati Rice
2-3 Cloves (Long)
2 Cinnamon (Dalchini)
4 Green Cardamom
2 Bay leaf (Tejpatta)
30 gm Salt 

For Biryani Masala
50 gm oil
3 cloves
4  green cardamom
2 cinnamon
1 Black Cardamom
1/2 cup Cauliflower Florets
1/2 Cup Potatoes Cubed
1/2 Cup Carrots cubed into small pieces
1/2 cup green beans chopped
1/2 cup Paneer
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste (Optional if you do not eat)
1/2 cup Yogurt
Salt to taste
1 teaspoon red chilli powder
1 teaspoon yellow chilli powder
1 teaspoon garam masala
30 gm fried onion paste

For Layering Biryani
1 teaspoon kewra water
1 teaspoon Rosewater
a generous pinch of Kesar(Saffron) soaked in 1/4 cup of lukewarm milk.
1 tablespoon Ghee/Clarified Butter
1/2 Cup of Fried Onions

For Garnish
Fried onion
Mint Leaves
Fried Cashewnut

Method

Cooking the Rice
Rinse and soak the rice for at least 30 minutes. Take a small muslin cloth and add all the whole species mentioned under the heading “Ingredients for cooking Rice”. Tie a knot out of it. This becomes a parcel or potli to be immersed in rice while cooking. (This is optional you can add the spices directly in rice too).

In a large pot add enough water, 7-8 cups of water. Add the potli in this and let the water come to a boil. Once the water starts boiling, add the rice. Let the rice cook till 75 % done. Drain and keep it aside. 

Biryani Masala
In a pan add in the oil, once hot, add whole spices. Now add the ginger and garlic paste and fried onion paste and chilli powder and salt cook for 5 min. Add in the chopped vegetables. Add the yoghurt and let this mixture cook for 5-7 minutes, until the vegetables are half done. Add garam masala 

Layering of Biryani
In a heavy bottom pan, top it up with half of the cooked rice then add vegetable and biryani masala Now add, remaining rice. Sprinkle the Kesar mix on top of this.

Add in the kewra and rose water. Top it up with the remaining fried onions and ghee. Seal the edges using dough and let this cook on dum (Min) or steam cook for 20-25 minutes. Serve it with some raita or yoghurt of your choice