Biryani-Style Veggieand Protein Rice

Heat 2 tbsp oil in a cooker and fry.

Add 0.5 cup biryani spice mix, 0.5 cup starfruit, 0.5 cup biryani leaves, 0.5 cup black cumin seeds, 8 cloves, and 3-4 cardamom pods; sauté for 2 minutes.

Add chopped onion, 5 green chilies, and 1 tbsp ginger garlic paste; cook briefly.

Season with salt to taste, then stir in coriander and mint leaves; mix for 2 minutes.

Add 1.5 cups water to the rice and cook until the pot whistles three times.

Add 1 tbsp oil, then add the mixed vegetables and sauté for about 5 minutes, seasoning with salt and pepper to taste.

Add another 2-3 tbsp oil, biryani spices, biryani leaves, biryani jackfruit, 4 cardamom pods, 4 cloves, and some cumin seeds; fry for 2 minutes.

Add chopped onion, garlic, and tomatoes; fry until softened.

Stir in 10-15 cashew nuts, turmeric powder, coriander powder, and red chilli powder; mix well and add a splash of water, cooking for 5 minutes.

Let the masala paste cool, then divide it among four pans.

In each pan, add a protein (chicken, eggs, paneer, or tofu) and cook with the masala paste.

Finish each pan with fresh coriander leaves; the tofu curry and other protein dishes are ready.

Serve the prepared bagara rice alongside the protein curries.