Spicy Hyderabadi Shazani Biryani

Servings : 4
Time Taken : 15-30 mins

Method

• To basmati rice, add salt, cinnamon stick, add required water and cook it.
• Once it is cooked strain all the water.
• Now add ghee and mix it well.
• Make the rice into 3 equal parts and keep them in 3 different bowls.
• In one part of rice mix it with kesar milk.

For Last Layer:

• Grind poppy seeds and green chilly into a paste.
• Take a kadai heat ghee in it, now fry this prepared poppy seeds and chilly paste till you get a good flavour.
• Remove the seeds from peach and plum fruits, chop it and boil in water added with salt.
• Remove after 3 minutes.

For Middle Layer:

• Fry the boiled corn in ghee and then add jeera powder to it.
• Mix well and keep it aside.

For First Layer:

• Fry the Paneer cubes in ghee
• Add chilly powder, jeera powder, salt and garam masala.
• Mix well and remove once they are golden brown in colour.

For Biryani:

• Take a thick bottomed bowl, spread a layer of cooked rice.
• On this, spread the layer of fruit mixture
• Next spread kesar rice on it.
• Mix the second part of rice with boiled corn mixture and spread this layer.
• Finally mix the 3rd part of rice with paneer mixture and spread this layer.
• Finally sprinkle rose water and milk on it.
• Now cover it with a clean cloth or aluminum foil.
• Cook on low flame for about 20 minutes.
• Transfer the entire contents into a serving bowl and serve.
• Serving tip - Tastes best with any Masala curry.