Vegetable Biryani Recipe

Serves 4-6

Ingredients:
2 cups Basmati rice
1 cup vegetables (Cauliflower, potato, carrot, French beans)
150 grams Green peas
3 Thinly sliced onion
2 Thin sliced green chilies
Salt to taste
1 tsp Red chili powder
2 tsp Cinnamon, caraway seeds
4 Cloves
½ tsp Black pepper powder
4 Tomatoes
½ cup Yogurt (curd)
4 tbsp Vegetable oil
½ tsp Mustard seeds
3 tbsp Dry fruits (cashew nuts, raisins)

Method:

• Wash rice well before cooking. Then take rice with 3¾ cup water and a little salt added to it and 2 tbsp of dry fruits. Cook it in pressure cooker (wait for one whistle and then switch off the gas). You can also cook it in a pan or microwave it the way you normally cook rice.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Also fry the green peas.
• Then fry mustard seeds, green chili, cinnamon and caraway seeds powder, cloves and black pepper powder for about ½ minute and then add onions. Fry till the color of onion changes to pink.
• Add salt and red chili powder and stir it properly.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Next add yogurt (fine) and stir well. Heat it for about 10 seconds.
• Add all the fried vegetables.
• Lastly add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Keep the vegetable biryani in a serving dish. Decorate with dry fruits and green coriander leaves.
• Serve with raita

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