If you want to feed amazing taste to your loved ones on Diwali 2024, then make restaurant style veg biryani, watch video.

Lifestyle News Desk, The joy of feeding guests on a festival is different. In such a situation, as a host, you have to think a lot about what to make which will be liked by everyone and can also be made easily. If you want to serve restaurant-like food at home, then you can see some of the recipes given here.

Shahi Veg Biryani
Ingredients: • Basmati rice: 1 kg • Cauliflower: 1 • Potato: 1 • Carrot: 2 • Beans: 200 grams • Capsicum: 1 • Paneer: 200 grams • Ginger: 1 piece • Green chili: 4 • Coriander leaves: 1 bowl • Mint: 1/2 cup • Onion: 3 spices • Cinnamon: 1 big piece • Cumin: 2 tsp • Coriander: 3 tsp • Bay leaf: 2 • Big cardamom: 2 • Small cardamom: 4 Cloves: 4 • Black Chillies: 8 • Saffron: 2 pinches • Kasuri fenugreek: 2 teaspoons • Rose water: 2 teaspoons Other ingredients: • Ghee: 8 teaspoons • Oil: 8 teaspoons • Cashew nuts: 15 • Salt: as per taste • Kashmiri red chilli: 2 teaspoons • Whole Chilli: 5 • Milk: 3 spoon • Curd: 4 spoon

Method: Wash Basmati rice thoroughly and soak it in water for two-three hours. Mix hot milk and saffron in a bowl. Add one spoon ghee and one spoon salt in rice water and cook the rice 80 percent. After draining the water, wash the cooked rice with cold water so that the rice does not get soaked in steam. Pour one spoon oil over this rice and spread it in a big vessel. Add two spoons of ghee and two spoons of oil in a deep pan. Add a finely chopped onion to it and fry it until it becomes golden and crispy and take it out on tissue paper. Fry cashew nuts till golden and take them out separately. Cut all the vegetables for biryani into big pieces and of the same size. Add one spoon oil in the same pan. Fry the cauliflower 80 percent and take it out. Similarly, fry potatoes, beans, capsicum and carrots separately and take them out. Add one spoon of ghee in the pan and fry the paneer pieces till they turn golden and take them out. Add two spoons of oil and two spoons of ghee in the same pan. Add all the spices. Grind whole red chilli, green chilli, ginger, black pepper, coriander and cumin in a mortar. Add finely chopped ginger to oil. Then add crushed masala into it. Fry the spices well. Add curd to it and stir well. Add Kashmiri red chilli. When the masala is almost dry, add all the other vegetables except onion one by one. Add kasuri methi. Add salt as per taste. Cover and cook for ten minutes. Add cheese pieces, mix and turn off the gas. Take a deep pot or pan. Put one spoon of ghee in the bottom of the vessel and spread it well. Divide the cooked rice into two parts. Put one part in this vessel and mix. Sprinkle rose water on top. Add a layer of prepared vegetables on top of it. Layer the remaining rice on top of it again. Put remaining vegetables on top. Sprinkle saffron soaked in milk on top. Cover the vessel with aluminum foil. Cook on low flame for ten minutes. Garnish with roasted onions, coriander, mint and fried cashew nuts and serve.