Vegetable Biryani

Ingredients:

Basmati Rice 1 cup, cleaned in water and soaked for 15 minutes

Beans, cut into 1/2 inch pieces 1/4 cup
Carrot, diced 1/4 cup
Green Peas, shelled 1/4 cup

Ginger and garlic, ground to a fine paste 2 tsp

Green chillis, slit 2

Coriander leaves, chopped 1/4 cup
Mint Leaves, chopped 1/4 cup

Cinnamon, 1 inch piece
cardamom, 2
Cloves, 2
Bay Leaf, 1

curd: 1/4 cup
Juice of half a lemon
Tomato 1, slit into 4 pieces
Onion, sliced into thin pieces, 1

cashewnuts,to garnish, 4-5 pices roasted

oil or ghee, 2 tbsp
Method:

Heat oil in a flat bottomed non stick vessel which has a wellfitting lid. Fry the onions to a golden brown colour, drain and keep aside for garnish along with the cashewnuts.

In the same oil put in the dry spices of cinnamon cardamom, bayleaf and cloves.

After 10 seconds, put in the coriander leaves and mint leaves, along with slit green chillis.

Then add the ginger garlic paste and fry till oil separates.

Now add the vegetables, curd, lemon juice and tomato. Saute on high heat till water evaporates.

Add the washed and drained rice and mix gently with a wooden ladle. Add 2 cups of boiling water, salt to taste, (a tsp of chilli powder if you like a spicier version).

Cover with the lid and when it is boiling bring down the heat and simmer till the rice is cooked, turning it gently once or twice to help it cook uniformly well.

Spread in a serving dish, garnish with cashew, fried onion and corander leaves.

Serve hot with Onion pachadi (sliced onions mixed with a cup of curds and salt to taste).