Vegetable Biriyani

Vegetable Biriyani

 Ingredients:
1 Cup Basmati Rice
1.5 Cups of mixed vegetables, chopped: Cauliflower, Carrot, Green Beans, Green Peas, Green Pepper, Red Pepper, Potato
1 medium onion, thinly sliced
1/2 Onion, chopped
1 Cup Mint leaves, packed
1 Cup Coriander leaves, packed
Green Chillies – 3 to 4 (depending on how spicy you want it to be)
Cumin Seeds – 2 tsp
Ginger – 1/2 inch
Black Pepper – 1 tsp
Cinnamon – two 1 inch pieces
1 Bay leaf, 4 cloves , 2 elaichi
1/2 tsp each of Coriander-Cumin powder, Red Chilli Powder(to taste, of course) and Garam Masala Powder
Coriander leaves, for garnishing
Salt to taste
Oil – 3 tbsp
Method:

Cook the rice with 2 cups of water. Also add bay leaf, 1 cinnamon piece, black pepper, 2 cloves of lavang, 1 tsp cumin seeds, 1 elaichi, salt and 1 tbsp oil. Cool completely.
Blend the following in the mixer: Mint, Coriander, 1/2 Onion, 1 Cinnamon piece, Ginger, Green Chillies, 2 cloves of lavang and 1 elaichi. Make into a paste.
Heat the remaining 2 tbsp oil in a pan. To that add the sliced onion. Fry for a couple of minutes.
Add the rest of the vegetables and saute for a minute. Add salt to this keeping in mind that you have already added some salt into the rice.
Cover with a lid and cook on low for about 5 minutes.
Now, add the mint paste to the vegetables, mix well.
Cover and cook for about 15 to 20 minutes on medium heat.
Once the vegetables have a tender texture, add the spices. Mix well.
Turn off heat and let it cool till the mixture is warm. To this add the cooled rice and mix well.
Garnish with cilantro and serve with raita!