Brown Basmati Rice Biryani

Ingredients list for Brown Basmati Rice Biryani

• 1½ cups Brown basmati rice soaked for ½ hour and drained
• 2-3 Ghee
• 2-3 Green cardamoms
• 1-2 Star anise
• 5-6 Cloves
• 1 Black cardamom
• ½ inch Cinnamon
• 1 Bay leaf
• to taste Salt
• 1 teaspoon Caraway seeds (shahi jeera)
• 3-4 medium Onions sliced
• 2 tablespoons Ginger-garlic paste
• 1 small Pumpkin peeled and cut into cubes
• 2-3 Carrots peeled and cut into medium pieces
• 3 tablespoons Saffron (kesar) milk
• 1 small Bottle gourd (lauki/doodhi) peeled and cut into medium pieces
• ½ teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• ½ cup Yogurt
• 1¼ teaspoons Garam masala powder
• ¼ teaspoon Green cardamom powder
• 1 inch Ginger cut into juliennes
• 3-4 Fresh mint sprigs

Method

1. Heat ghee in a non-stick pan.
2. Heat 4 cups water in another deep non-stick pan. Add green cardamoms, star anise, cloves, black cardamom, cinnamon and bay leaf and bring it to a boil. Add rice, mix and let it cook.
3. Add caraway seeds to the ghee and sauté for a minute. Add onions and sauté till well browned.
4. Add salt to the rice, mix well and cook till the rice is fully done.
5. Add ginger-garlic paste, mix and sauté for a minute. Add pumpkin and carrot, mix, cover and cook for 8-10 minutes.
6. Strain the rice in a colander and set aside.
7. Add bottle gourd, turmeric powder, chilli powder and salt to the vegetables and mix well. Add yogurt and mix well. Add 1 teaspoon garam masala powder and mix well.
8. Discard bay leaves and cinnamon from the strained rice and add the rice to the vegetables. Mix well.
9. Add saffron milk, remaining garam masala powder, cardamom powder, ginger juliennes and torn mint leaves. Mix well, cover and cook on low heat for 3-5 minutes.
10. Serve hot.