Vegetable biryani recipe

INGREDIENTS:

1. Basmati rice - 300 grams
2. Finely chopped Tomato - 150 grams
3. Finely chopped Onion - 150 grams
4. Chopped potato - 100 grams
5. Chopped Carrot - 100 grams
6. Green peas - 25 grams
7. Chopped Green beans - 25 grams
8. Chopped Mushroom - 25 grams
9. Chili powder - 1 teaspoon (tsp)
10. Turmeric powder - 1/4 teaspoon (tsp)
11. Yogurt or curd - 2 teaspoon (tsp)
12. Lemon - 1/2
13. Green chili - 2
14. Coriander leaf - 1/4 cup
15. Mint leaf - 1/4 cup
16. Oil - 1/4 cup
17. Ghee - 2 teaspoon (tsp)
18. Cinnamon stick - 1 inch
19. Clove - 1
20. Cardamom - 1
21. Salt - to taste

PREPARATION:

1. Soak basmati rice for 3 hours. Drain water and keep it aside.
2. In pressure cooker add ghee, oil and heat it up.
3. Add cinnamon stick, clove, cardamom. Once they start to splatter add onion and cook until it turns golden brown.
4. Now add ginger garlic paste and cook until raw smell goes away or oil separates.
5. Now add tomato, green chili, 3/4 coriander leaf, 3/4 mint leaf and cook until oil separates.
6. Now add chili powder, turmeric powder, salt to taste and sauté for 2 min.
7. Now add all the vegetables, yogurt or curd and sauté for few min.
8. Add 1 1/2 cup water + 3/4 cup of water and bring to boil.
9. Now add the soaked basmati rice mix well. Cook until rice is 3/4 done.
10. Now add rest of the coriander leaf, mint leaf and ghee. Cover the pressure cooker and cook for 2 whistle. When it almost get to 3rd whistle switch of the heat.
11. Let it stay for 5 min. Once the pressure is gone mix well and serve.

NOTES:

1. Goes well with Raitha.