VEGETABLE BIRYANI - 1

Ingredients:

1 cup Rice, soak in water for ½ hour and boil it only ¾ with whole cinnamon, cloves, cardamom and bay leaf. Remove these once the rice is cooked.
Boiled vegetables (Carrots, Beans, green peas, cauliflower, potato all cubed and ¾ cooked in a rice cooker)
½ tsp sugar
2 tbsp thick curd
2 tbsp ghee
½ tbsp saffron which is soaked in 2 tbsp of milk
½ cup sliced onions (fried to golden brown in ghee)
Salt to taste

Chopped mint leaves and coriander leaves

make a paste of :

1 diced onion
8 garlic cloves
1 inch piece Ginger
1 tbsp poppy seeds
2 red whole chilies
Few mint leaves
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp grated coconut
2 cinnamon sticks
4-5 cloves
2-3 cardamom
Few black peppercorns

Method:

1. Heat a pan and add a tbsp of ghee, add this masala paste in to the pan and fry it for 5 min.
2. Add sugar, salt and curd and mix them well.
3. Add boiled vegetables and cook them for 2-3 minutes.
4. Keep the mixture aside.

Biryani layer :

In a rice cooker, first put ½ of the vegetable mixture. 

Then put ½ the cooked  rice. 

Pour half of the saffron milk, 1 tsp butter, sprinkle ½ garam masala and sprinkle some chopped mint leaves and coriander leaves. 

Make another similar layer and on the top after the leaves, garnish with the fried onions. 

Cover the cooker with an alluminium foil, put the lid and switch on the rice cooker for 1 hour. 

When you remove the alluminium foil just before eating, the whole room will be filled with this aroma….