Shahi Sprouts Biryani

Clean, wash and soak the rice in water for 15 minutes. Drain and keep aside. Combine together all the ingredients along with ½ cup of water and pressure cook for 2 whistles. Allow the steam to escape before opening the lid. Separate each grain of rice lightly with a fork. Keep aside. Soak the cashewnuts and poppy seeds in ¼ cup of warm water for 1 hour. Blend them in a mixer to a smooth paste. Keep aside. Heat the oil in a kadhai, add the cloves, cardamom and bayleaf and sauté till they release their flavour. Add the onions and ginger-garlic paste and sauté till the onions turn light pink in colour. Sprinkle a little water over it if the mixture starts burning. Add the tomato purée, sugar and salt and simmer for few minutes over a medium flame, while stirring continuously. Add the mixed sprouts, mixed vegetables, milk and the prepared paste, mix well and simmer for 10 minutes. Keep aside. Divide the cooked long grained rice into 2 equal portions and keep aside. Spread one portion of the rice an even layer in a greased sauce pan and then spread the sprouts korma over it. Spread the remaining portion of the rice over it an even layer. Cover with an aluminum foil and bake in a pre-heated oven at 200°C (400°F) for 10 minutes or heat on a low flame for approx.

minutes. Serve hot garnished with coriander.