For: 2 or 3 Persons
1 ½ cups Rice long grain
3-4 Green cardamoms
4-5 Cloves
1 Star Anise
1 cinnamon stick
1 teaspoon kosher salt
1 cup Broccoli Florets
1 cups Baby Corn
¼ cup Cashew nuts
¼ cup Raisins
3 tbsp. clarified Butter or Ghee
2-inch ginger, minced
3 cardamom pods
3 cloves
1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground cinnamon
¼ Nutmeg Powders
¼ tsp. Black pepper, coarsely ground
½ cup Yogurt
2 tbsp. Cream
¼ tsp. saffron strands, soaked in hot water
Salt to taste
Wash 2-3 times in running water and soak rice for 25-30 minutes. Drain, boil 4 cups water with, clove cardamoms, cinnamon, star anise and salt. Add drained rice and cook till al Dante. Drain well and Cover rice with lid to keep warm.DSC_0136
Boil or steam broccoli and baby corn till little tender. Refresh with cold water to retain the color.
Preheat oven to 350°F.
In a heavy bottom pan heat Ghee and add cumin to crackle and add all the spices with cashew nuts and raisins. Sauté for 2 minutes and add vegetables, ginger and yogurt and stir. Add salt and cook for 2-3 minutes on low heat. Remove from heat and add cream and mix gently.
Spread half of the rice in a 9×12-inch baking dish. Add half of the soaked saffron water unevenly and spread the cooked vegetables evenly on top and then the remaining rice. Drop the saffron-water mixture with spoon on top. Cover the dish with a lid or aluminum foil and bake for 15 minutes.
Serve this aromatic Broccoli Biryani with Yogurt and papad.


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