Aloo Soya Biryani + Raita + Gajar Halwa

Ingredients

• Basamati Rice - 20 Kg
• Aloo - 30 Kg
• Soya - 1 Kg
• Onion - 10 Kg
• Tomato - 8 Kg
• Green Peas - 5 Kg
• Birista - 2.5 Kg
• Fennel seeds - 250 gms
• Black pepper - 100 gms
• Jeera - 250 gms
• Dhaniya Powder - 600 gms
• Dalchini - 100 gms
• Bay leaves - 50 - 60
• Kaju - 2 Kg (Biryani) + 1.5 Kg (Gajar Halwa)
• Manuka (black kishmis) - 1 Kg
• Ghee - 3 Kg (Biryani) + 4 Kg (Ghee)
• Curd - 10 Kg (Biryani) + 16 Kg (Raita)
• Haldi - 100 gms
• Corriander - 2 Big (Biryani) + 1 Big (Raita)
• Pudina - 6 Big
• Mirchi - 500 gms 
• Ginger - 600 gms
• Garlic - 600 gms
• Biryani Masala - 500 gms
• Kasuri Methi - 500 gms
• Oil - 5 Lt
• Carrot - 40 Kg
• Mawa - 12 Kg
• Milk - 4 Lt
• Sugar - 10 Kg
• Elaichi powder - 250 gms
• Beetroot - 3 Kg
• Cucumber - 15 Kg

Preparation

Aloo Soya Biryani

• Soak rice in water for around 2 hours
• Fill water in a vessel and bring to boil. Then add tejpatta, dalchini, jeera, pepper and oil.
• Add rice and cook. Remove rice from water and keep aside.
• Grind chillies, ginger, garlic and corriander to paste
• Cut big potato pieces
• In another vessel, mix curd, tomatoes, little birista, fennel seeds (soanp), jeera, corriander, pudina, haldi, chilli powder, biryani masala and salt. Keep aside for 10-15 mins
• Heat oil, saute kaju, manuka and keep aside
• In the same oil, add onions and saute till brown
• Add ginger garlic mirchi paste and saute
• Add above curd mixture and saute
• Add dhaniya powder and saute
• Add some ghee and saute
• Add potatoes and cook
• Add green peas and cook
• In another vessel, add base layer of above gravy and then a layer of rice. On the rice, add butter, birista, kothmbir, pudina, kaju and manuka. Keep adding layers of gravy of rice till all gravy and rice are done
• Heat coal (koyla) pieces and in a small bowl pour little ghee on hot coal and then cover the biryani vessel so that coal fumes get soaked in rice
• Heat for 30 mins on medium flame. Then switch off flame and keep for 30 mins and then serve

Raita

• Grate beetroot, cucumber and add to curd.
• Add salt sugar, corriander and mix

Gajar Halwa

• Grate carrot
• Heat ghee, add kaju and saute, then add kismis and saute
• Saute carrot in ghee and keep cooking till carrot releases water and almost all water has dried
• Add milk and cook till carrot absorbs most of milk
• Add sugar and cook till sugar releases water and starts to thicken
• Add elaichi powder and mix
• After mawa and mix
• Add dry fruits and mix