Vegetable Biryani : Make it the easy and healthy way

Serves: 6
Preparation Time: 40-45 mins

Ingredients:

• Rice : 3 cups
• Beans: 100 gms
• Carrot: 100gms
• Turnip: 100gms
• Green peas: 1/4 cup
• Onion: 250gms
• Curd : 1 cup
• Ginger paste: 1 tea spoon
• Chopped mint leaves: 2 starnds
• Chopped coriander: 2 strands
• Green Chillies : 6
• Garlic paste: 1 tea spoon
• Chopped Tomatoes: 2
• Cumin Powder: 1 tea spoon
• Coriander powder: 1 tea spoon
• Cinammon powder: 1 tea spoon
• Red chilli powder: 1 tea spoon
• Clove powder: 1 tea spoon
• Ciammon stick: 1
• Cardamoms: 2
• Chopped cashewnuts: 1 tea spoon
• Cloves: 2
• Chopped onions: 2
• ghee/ clarified butter: 2 tbl spoon
• Milk:  1-2 tea spoon
• Pinch of saffron
• Salt to taste

Steps to Make :

1. Take a bowl and Mix curd, ginger paste, chopped mint leaves, chopped coriander leaves, green chillies, garlic paste, chopped tomatoes, cumin powder, coriander powder, Cinnamon powder, red chili powder, clove powder, cinnamon stick into it.
2. Add salt to taste to it.
3. Now add beans, carrot, turnip, green peas to the above masala mixture and leave it to marinate for about half an hour.
4. Pour ghee into a frying pan and heat it.
5. Add cinnamon, cloves and cardamom.
6. Fry the mixture for about 15 secs and then add chopped onions.
7. Add the vegetables when the onions become slightly red.
8. Cook the vegetables till the masala turns aromatic and the vegetables are sofe enough.
9. Do not add water since the masala should be free from moisture.
10. Pressure cook the rice in the normal way.
11. Mix saffron into the milk.
12. Take one cup of cooked rice and add a little saffron-milk into it.
13. Mix the colored rice with the remaining cooked rice.
14. Spread this rice on a deep oven-safe bowl to entirely cover the bottom.
15. Now add the vegetables on top and again spread uniformly.
16. Cover with a foil and bake the dish for 20-25 mins.
17. Take out the foil.
18. Garnish Vegetable Biryani with chopped and fried cashew nuts.
19. Vegetable Biryani is ready to serve.

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