In 3 tbsp. oil, fry onions. 1tsp each ginger pastes. Add puree of 2 tomatoes, Chilli and Turmeric powder cook till oil separates. Add half cup curd and half tbsp. king’s spice chicken biryani powder. Roast adds half cup vegetables like green peas, cauliflower, carrots and salt to taste. Grease bowl, spread half the rice, add vegetables, and spread remaining rice, Pour 2 tbsp. ghee and half cup milk. Cover and heal for 15 min. on low flame. Serve hot with raita/salad.
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