Panj Rangi Biryani by Shireen Anwer

Ingredients:

• Rice 1/2 kg
• Carrots cubes 1 cup
• Potatoes cubes 1
• Beans 1 cup
• Capsicum cubes 1
• Peas 1/2 cup
• Onion 2 sliced
• Tomatoes 2 chopped
• Fenugreek leaves 2 bunches
• Dill 1/2 bunch
• Saffron 1/4 tsp
• Milk 2 tbsp
• Aloo bukhara 10
• Yogurt 1/2 cup
• All spice 1/2 tsp
• Salt 1-1/2 tsp
• Oil 3/4 cup
• Ginger garlic 2 tsp
• Coriander powder 1 tsp
• Chili powder 2 tsp
• Coconut milk powder 1 tbsp
• Water 1/4 cup
• Saffron 1/4 tsp
• Milk 2 tbsp

Method:

1. First heat oil, put onion slice and do onion brown.
2. Now put all spice, salt, ginger garlic, coriander powder, chili powder, coconut milk powder and aloo bukhara with yogurt and fry it nicely.
3. Then add chopped tomatoes with carrot cubes, potato cubes, beans, capsicum cubes, peas, fenugreek leaves and dill and cook it.
4. Together put 1 cup water so that it becomes ready.
5. After that, boil rice with salt.
6. Now spread rice, make layer of vegetables.
7. Then put some oil.
8. Sprinkle mixture of saffron and milk and leave for simmer for 20 minutes.