Qabooli Biryani

To cook rice:

1. Wash and soak the rice for 2 hours and drain completely.
2. Combine soaked rice, salt, oil and some water in a deep non-stick pan and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Strain and transfer to a deep vessel. Add the ghee and mix well.

To prepare channa dal

1. Wash and soak chana dal for 2 hours and drain completely.
2. Combine soaked chana dal, turmeric powder, salt, and water in a deep non-stick pan.
3. Mix well and cook on a medium flame for 6 minutes while stirring occasionally. Strain and transfer to a deep vessel.
4. Heat the oil and ghee in a wide pan. Add onions, ginger-garlic paste, cardamom, and cinnamon. Sauté on a medium flame for 2 minutes.
5. Stir in the flavouring powders and let the mixture cook over a medium flame for 1 minute.
6. Lower the flame, add the curds, mix well,and cook for 30 seconds while stirring continuously.
7. Add the cooked chana dal and little salt. Mix gently and cook over a medium flame for 2 minutes, while stirring continuously.

To assemble the biriyani

1. Combine saffron and warm milk in a bowl, mix well and set aside.
2. Melt ghee in a deep pan cook on a medium flame and remove from heat.
3. Spread half the quantity of rice, followed by half of the chana dal mixture, and then, half of the mint-coriander mixture.
4. Pour half of the saffron-milk mixture and 2 tbsp of rose water evenly over the layers.
5. Repeat steps 3 to 6 to make 1 more batch of layers.
6. Place the pan/handi cook on a low heat for 20 minutes.
7. Serve and enjoy! 

Trivi a

1. There are around 20,000 species of legume plants.