" Vegetable Biryani "

" Vegetable Biryani "

Ingredients

Basmati Rice – 3 cups
Chopped Potato, Carrot, Beans and Green peas – 1 1/2 cups
(If using dried green peas, soak it in water for 2 -3 hours and use)
Onion – 2 chopped medium size
Tomato – 2 medium size chopped
Ginger – 2 inches
Garlic – 6 big pods 
Cardamom – 3
Cinnamon – 1/2 inch
Cloves – 5
Chilly powder – 1tsb
Green chilly – 2 0r 3 as per ur taste
Jeera and Black pepper – 1/2 tsb
Cilantro and Mint – 1 handful

Method

1. Wash and soak the rice in water for 1/2 hour.
2. Heat 2tbsp oil and 2 tbsp of ghee (or 4 tbsp ghee) in a wok. Grind ginger, garlic with Cardamom, cinnamon and cloves. Add this paste and fry for two minutes.
3. Now add the sliced onions and green chilly and fry until the onions become golden brown.
4. Add the jeera and pepper and the chopped tomato and cook until it mashed well. Add cilantro, mint and chilly powder and fry until the oil separates from the masala.
5. Chopped all the vegetables in same size and add to the masala and cook for a few minutes. Don’t add any water.(fry until all the water evaporates from the gravy) .
6. Now boil 5 cups of water in a heavy bottom pan, add the rice and the prepared masala.
Add enough salt and cover it with a lid. Mix everything together well.(Cook it on medium heat)
7. Finally add juice from half lemon and 1/2 cup of curd and mix everything.
8. Don’t overcook the rice it should be 3/4 cook.
9. Remove it from fire and tightly close it with the lid. The rice will be cooked by the steam.
10. Serve hot with any kind of pachaddi (Raita) , Salna Eggplant Masala .