Vegetable Biryani

Serves:4

Cooking time-1/2 hour

Ingredients:

Rice-2cups

Onions-1 medium sliced

Tomato-1 medium chopped

Ginger-garlic paste-1tbsp

Green beans-1/2 cup cut into 1"pieces

Carrot-1 medium cut into 1/4" cubes

Potatoes-boiled and cut into small cubes

Peppers(green, red,yellow)-cut into small pieces

Green chili-1 or 2

Garam masala-1tsp

Turmeric-1tsp

Red chili pwd-1tsp

Coriander pwd-1tsp

Salt-to taste

Yogurt(optional)-2tbsp

Cashew nuts-5/6

Red cardamom-1

Cinnamon-1 stick

Mint- 1sprig
Oil/Ghee-3tbsp

Method:

1. Par boil rice and keep aside.
2. Take oil/ghee in a large kadhai or stock pot, add cashew nuts, cinnamon stick and cardamom. When cashew nuts turn golden, remove and keep separately.
3. In the same oil, saute onions, add ginger-garlic paste and then tomatoes. Fry till you get a deep red thick paste. Add all the other vegetables(potatoes, green beans,peppers,carrots or any other veggies you prefer) and lightly saute.
4. Add chopped green chili, garam masala, turmeric pwd, red-chili pwd, coriander pwd and mix well.
5. You can add either yogurt(2tbsp) or water(1/2 cup) to this gravy. Let it come to a boil.
6. Add salt(1/2 tbsp should be good)
7. Remove this gravy leaving very little inside the kadhai. Add a layer of rice. Pour some gravy and then add another layer of rice. Repeat this process. Cover the kadhai, and let it cook on low flame for 5min.
8. Mix the biryani well before serving so that all the gravy is absorbed in rice. Garnish with cashew nuts, mint sprig and sauteed paneer cubes or fried sliced onions.(optional).

Tip: For added taste sprinle saffron soaked in milk between layers.