Rehmat Biryani Pulao Masala


  • Wash and soak rice for 30 minutes in enough water.
  • Take saffron in a glass bowl, cover and heat it for 30 seconds to make it crip.
  • take out and crush it and soak in 2 tbls of milk.
  • Chop mix vegetables- carrot, beans, cauliflower, capsicum(or any vegetable of your choice) into small pieces and wash peas and corn kernels. slit green chillies lengthwise.
  • Chop Chicken and keep it aside.
  • Heat oil in a pan add ghee (you can also use oil, but ghee gives a very nice flavour to any rice preparation) When ghee become warm add all the tempering ingredients and cashews and saute till golden in colour.
  • Drain water from the rice, raisins and slit green chillies in the ghee and saute gently for few seconds.
  • Now add curd and all the vegetables, saute for few seconds.
  • Add chopped chicken pieces salt as per taste and 3.5 cups of warm water.
  • When water start boiling, lower the heat, cover and cook till 80% done.
  • Open the pan and drizzle the saffron mixture, cover and cook till done.
  • When done, open the lid after 5 minutes and let it cool down completely otherwise it may overcook due to the heat, and steam build up inside.
  • Gently fluff the rice after 10 minutes.
  • Serve hot.