1 medium sized onion
1 medium tomato
1/2 cup curd
1 ¼ cup cottage cheese
¼ cup peas
1 teaspoon ginger garlic paste
1 teaspoon kewada water
Falter Coriander leaves, Mint finely chopped
2 teaspoons oil
1 teaspoon ghee
Saffron soaked in 2 teaspoons milk
¼ teaspoon red chilly powder
1 tsp Garam Masala
Spices for rest
1/2 teaspoon rosemary cumin5 cardamom
1 star flower
2 inch cinnamon
5 cloves
1 Teak Leaf
For rice
¼ teaspoon Shahi cumin
1 ½ cup of rice
Method-
In a large kitchen, cook rice by adding rosemary cumin seeds and 6 cups of water. Do not overdo it, otherwise it will stick. Take extra water of rice and keep the rice one edge.
Pour a deep pan over flame. Heat oil in it. Then add spices to it.
Now add chopped onion and deep frying it. Keep it to garnish.
Now put ginger garlic paste in the remaining oil.
After some time add tomatoes, chilli, curd, red chilli powder and garam masala powder in it.
Cover it until it gets cooked.
Now take the pan lid and add peas, cottage cheese and half coriander leaves and cook it for 2 minutes.
After that slow down the flame. Spread a little rice on the cheese gravy, spread over a layer of mint and green coriander and garam masala layer.
Insert kavda water from above, saffron solution and coriander leaves.Cover the kitchenware with a foil and apply it to the lid so that steam does not go out.
Cook on low flame for 10 minutes. Then turn off the flame and open it after 15 minutes.
Your cheese biryani is ready.
Put ghee and frying onions on it and decorate it and serve it.
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