Vegetable Biryani

Serves - 3 to 4 people

Ingredients:

• Basmati rice - 2 cups(Soak it in water for 15 minutes)
• Mixed vegetables - 2 cups(Carrot, beans, potato, cauliflower, peas) cut into big pieces
• Bay leaf - 1
• Cashew nuts - 6 to 7 pieces
• Fennel seed - 1/2 tsp
• Onion - 1 medium(sliced)
• Tomato - 1 medium(chopped)
• Green chilies - 2(slit)
• Mint Leaves and Coriander leaves - 1 cup
• Curd - 2 tbsp
• Coriander powder - 1 tsp
• Chili powder - 1 tsp
• Lemon juice - 2 tsp
• Salt - to taste
• Oil - 5 tbsp
• Ghee - 1 tbsp
• Water - 3 cups

Grind to a paste:

• Cinnamon - 1 1/2 inch piece
• Cloves - 8 to 10
• Cardamom - 3
• Fennel seeds - 1/2 tsp
• Onion - 1 small
• Ginger - 1 1/2 inch piece
• Garlic - 10 big cloves
• Red chilies - 4 to 5
• Green chilies - 2

Method:

1. Heat the pressure cooker. Add oil and ghee. Once its hot, add bay leaves, fennel seeds and cashewnut. Fry till cashewnut becomes light brown.
2. Add slit green chilies, sliced onion and cook till it becomes translucent.
3. Add the ground paste and cook till the oil separates from the mixture.
4. Add the mint and coriander leaves and cook for a minute.
5. Add the chopped vegetables and curd. Mix everything well.
6. Add the coriander powder, turmeric powder, chili powder and mix.
7. Add the lemon juice and cook for 2 to 3 minutes.
8. Add water and salt.
9. Once the water comes to a boil, add the soaked rice and cook for 2 whistles.
10. Once the pressure goes down, open the lid and serve it with raita.