Vegetable Biriyani

Biriyani!!! This dish stands for herbs and spices... Travelled long way from Iran to India..Biriyani is a dish made of rice with the combination of veg/non veg and spices. It is enormously popular in India and liked by many. While dining out I have seen many people consider this dish as mandatory to be in the table. Yogurt sauce called "Raita" is served along with biriyani to calm down the spiciness. Raita is a simple yogurt seasoned with selected vegetables.

Servings:  2        

Preparation Time: 15 mins

Cooking time: 10 mins

Level: Moderate

Ingredients:

Rice	1 Cup
Green peas	30 gm
Carrot	50 gm /Half of big size carrot
Cauli flower	100 gm
Green beans	5 nos
Onion	150 gm /1 no. Medium
Tomato	100 gm /1 no. Medium
Green chilli	2 nos
Bay leaves	2 nos
Cloves	2 nos
Green cardamom	2 nos
Mace	a pinch
Cinnamon	1 no , 5cm stick
Turmeric powder	¼ Tsp
Salt	as req
Curd/Yogurt/lemon jucie	2 Tbsp
Ghee	2 Tbsp
Vegetable Oil	1 Tbsp
For grinding:
Ginger	15 gm
Garlic	5 cloves or 20 gm
Green chilli	1 no
Mint leaves	15 gm
Coriander leaves	15 gm
Cloves	2 nos
Green cardamom	1 no
Fennel seeds	½ Tsp
Cumin seeds	1 Tsp

Cinnamon

1 no , 5cm stick

Method:

Preparation: ·         Wash rice 2-3 times or till water runs clear. Fry them gently in a kadai by adding 2 Tbsp Ghee. ·         Chop the onion, tomato & green chillies. Roughly chop the carrot and green beans. Wash green peas          and cauliflower. Use medium size florets of cauliflower. ·        Roast few cashew nuts in ghee till brown.       ·        Make a paste of ginger, garlic, green chilli, mint leaves, coriander leaves, cloves, cardamom, cinnamon,         mace, fennel seeds and cumin seeds by adding little water.  Cooking: ·         Heat 1 Tbsp Oil in a pressure cooker. I used 2 litres Hawkins’s cooker. ·         Add bay leaves, cinnamon, cardamom, cloves respectively. ·         Add the sliced onion and green chilli. Fry till onion turns golden brown. ·         Add turmeric powder and sauté well.   ·         Add the ground paste and salt. Stir fry for a minute and add tomato along with other vegetables. ·         Mix to combine masala and the vegetables well. ·         Add the rice and 2 cups of water. ·         Add 2 tbsp of curd or yogurt or lemon juice at this stage. Stir once thoroughly. ·         Close the lid. Bring it to full pressure. Reduce the flame to low and cook for another 2 mins. ·         Turn off the heat and allow to cool naturally. ·         Garnish with cashew nuts. ·         Serve warm with raita For Onion Raita ·         Slice the onion and green chilli. ·         Beat 1 cup of curd/yogurt adding little salt. ·         Mix the onion, green chilli and coriander leaves with the curd/yogurt. ·         Raita can be made with many variations. You can add diced cucumber, shredded carrot, mint leaves          cumin etc.. to the yogurt