Vegetable Biryani

Ingredients 1 lb. Vegetable (Carrots,Beans,Peas,Broad/double beans,Soy chunks) – can use frozen vegetables 1 cup Onion, cut lengthwise 1/2 cup Tomato ,finely chopped or crushed 1 tsp. Ginger Garlic paste 8 stks. Coriander leaves, chopped 4 stks. Mint leaves, chopped 2 cups Basmati rice 3 Tbsp. Oil 2 Tbsp. Clarified Butter/Ghee 3 nos Bay leaf 2 nos Cinnamon 5 nos Cloves 3 nos Cardamoms 10 nos Cashewnuts(optional) 2 1/2 tsp. Salt or to taste 2 tsp. Chili powder 3 tsp Coriander powder 1/4tsp Turmeric powder 6 stks Coriander leaves, chopped for garnishing 2 tsp Ghee 1 pinch Orange red food color(optional) 1/4 tsp Salt 1/2 cup Yogurt/curd dilute with water to make 1 cup 31/2 cups Water 3 tsp Lemon juice (optional)

Method Heat pan with 1 tsp oil add 2 cups of basmati rice;sauté till the aroma comes;keep them aside. In a heavy deep pan heat oil and ghee together; add bay leaf, cinnamon, cloves, cardomoms, cashewnuts; fry for 30 secs;add chopped green chilli, chopped corrainder and mint leaves;slowly add onions while sauté them. When onions turn slightly brown and crispy add ginger garlic paste, tomatoes , marinated vegetables along with turmeric powder, red chilli powder, coriander powder and salt. Sauté everything until it thicken to a gravy consistency. While the gravy is still simmering;add 2 cups of basmati rice. Now add the gravy to the rice along with 21/2 cups of water and diluted 1 cup of yogurt ;mix well. Add 3 tsp lemon juice; check for salt;cook them in a rice cooker. If using a regular pressure cooker allow 2 whistles and swtich off. Once done sprinkle food colour and add 2 teaspoons of ghee along with coriander leaves; mix carefully without breaking the rice. Serve hot with raita.