Menu: Crunchy Fruit and Capsicum Kachumber goes hand in hand with Handi Biryani that has some extra help with Burani.
400 grams thick yogurt
250 grams cauliflower
150 grams green peas
100 grams French beans
100 grams garlic
1 each green capsicum, cucumber, carrot
1 bunch each spring onions, mint, coriander
2 each apples, oranges
1 small bottle extra virgin olive oil (optional)
1 small pack of saffron
1 small bottle of screw pine essence (kewra)
1 packet of black salt
1 packet of chaat masala
For faster preparation:
Chop the vegetables for the biryani. Precook the rice as per the recipe. Make the Burani and refrigerate till needed.
How to go about it:
Start the preparations for the biryani and as it cooks, cut up the fruits and vegetables for the kachumber and make it. Serve the hot biryani with the accompaniments.