KOSINTTA® JAIN SHAHI BIRYANI PASTE

1. Cook the Rice: Soak 3 scoops (138g) rice for 30 minutes. Boil water, add rice, Kosintta Whole Spice Mix, and salt. The boiling water should be well salted, if rice has less salt then the biryani will not taste perfect. Cook the rice until tender.
2. Prepare the Kesar kewra milk: Mix 1 tbsp warm milk with Kosintta Kewra Water and 4-5 saffron strands. Set aside. Use a small mortar and pestle to crush the kesar strands so that they release colour and fragrance.
3. Prepare the Gravy: Mix Kosintta Gravy Paste with 3 scoops (150ml) water and 3 scoops (150ml) milk. Let sit for 10 minutes.
4. Cook Veggies and Gravy: Chop 150g vegetables (peas, baby corn, french beans, capsicum) and 100g paneer. Stir-fry veggies in oil until half-cooked. Add the gravy, cook until thick, then mix in the paneer. Add salt to taste.
5. Layer the Biryani: In a pan, layer cooked rice and gravy. Drizzle ghee, and garnish with coriander, mint and the saffron-kewra milk mix. Cover and cook for 5-7 minutes.
6. Serve: Enjoy with mixed veg raita!

Chef Hasti’s Tip: For a smoky flavour, heat a small piece of coal until red hot. Place it in a bowl with 1 tsp ghee, let it smoke, and place the bowl inside the biryani pan for 1 minute (covered). Remove coal before serving.

Mouth watering Shahi Biryani is ready!