Vegetable biryani recipe (1)

INGREDIENTS:

1. Basmati rice - 2 cup
2. Cauliflower, carrots, green beans, pea - 2 cup
3. Black cumin - 2 teaspoon (tsp.)
4. Cloves - 1 teaspoon (tsp.)
5. Cinnamon stick - 4 (1 inch)
6. Cardamom - 6
7. Onion - 2
8. Ginger - 1 inch
9. Garlic - 6 cloves
10. Green chili - 3
11. Lemon - 1/2
12. Poppy seed - 1 teaspoon (tsp.)
13. Ghee or oil - 4 tablespoon (tbsp.)
14. Salt - to taste

PREPARATION:

1. Chop 1 onion into small pieces.
2. Grind ginger, garlic, 1 onion, green chili, poppy seeds into to a fine thick paste by adding little water as possible.
3. Make powder by grinding cloves, cinnamon stick, cardamom.
4. Soak the rice in water for 10 minutes. Drain the water and fry the rice in a pan by melting a tablespoon (tsp.) ghee or oil until the raw smell is gone (the rice become translucent).
5. In a pressure cooker heat the rest of ghee or oil; add the powdered ingredients and sauté for a minute.
6. Now add the rest of the onion and sauté until it turns golden brown.
7. Now add the ground paste and sauté for couple (2) minutes.
8. Now add the cut vegetables and sauté until its coated well with masala.
9. Now add 3 cups of water, salt to taste, lemon juice from 1/2 lemon and cook for 1 whistle.
10. Remove from heat; once the pressure is gone serve the biryani.

NOTES: