Vegetable Biriyani

Vegetable Biriyani

Ingredients

Basmati rice 500 gm

Vegetables: potato, cauli flower, carrots, baby corn, green peas, beans etc 100 gm each
Onions finely chopped 2 nos

Cumin seeds 1 tsp
Biriyani masala 2 Tbsp
Garlic paste 2 tsp
Cardamom 5 pods
Cinnamon a small piece
Bay leaves a few
Cloves 10 nos
Oil 3 Tbsp
Ghee/butter 2 Tbsp
Saffron a pinch
Warm milk ½ cup

Preparation

Clean, cut, wash and rinse the vegetables.  Heat oil in a pan, saute the sliced onions till golden brown, add biriyani masala, cumin seeds and vegetables and cook to a medium.

Wash rinse and cook the basmati rice adding 800 ml water and cook to a medium.

Lightly heat a thick bottomed pot/vessel, pour butter/ghee, and garlic paste and spread evenly.  Add cinnamon, cardamom pods and cloves and then fill the half-cooked rice and vegetables in layers one after another.  Add 100 ml water, saffron milk and cook for 5-10 minutes with closed lids.  (you can make it a dum with sealed lids).