Vegetable Biryani

A rice dish which is a combination of rice with various veggies and aromatic spices.

For Rice:
Basmathi Rice-1 cup
Water-1 nd 1/2 cup
Cloves-3
Cardamonm -2
Bay Leaves-1 no
Cinamon stick-1 inch
Salt to taste(minimum)
Ghee-1 tsp
Water to cook rice.

Saffron- a small pinch
Milk-1 to 2 tbsp(warm)
**Using a mortar and pestle crush the saffron with milk for max colour and flavor. Keep aside.

For Gravy:
Beans, cauliflower, Carrot, Beetroot, Green peas,Tomato-Altogether it was about 2 cups(cut to equal sizes)
Onion-1 no(thinly sliced)
Green chilli-1 no

Ginger-Garlic paste-1 tbsp
Yogurt-2 to 3 tbsp

Salt to taste.
vegetable oil- 2 tbsp

Masala powders:
Turmeric powder-1/2 tsp
Biryani Masala-1 tsp
Garam Masala-1 tsp
Cumin seeds-1 tsp

Spices:
Bay leaves-2 no
Cardamom powder-1/2 tsp
Cloves-2 no
Cinnamon stick-1 small piece

To Fry:
Cashew nuts- few
Raisins- few
Ghee-1 tbsp
**Fry nuts and keep aside.
**keep the remaining ghee aside  too.


Method Of Preparation:
For Rice:
1. Wash the rice and soak  it in water for 10 min,so that you get fluffy rice.
2. Add water to the rice in a cooker and cook without the whistle on high. When high pressure starts to come reduce flame to low, put the whistle and cook for 5 min.Turn off the heat.Open the cooker once its cool and fluff the rice using fork.

To make the gravy:
1. In a wok,heat oil add cumin  along with spices and  fry for a minute.
2. Fry the ginger garlic paste.Then fry onions till translucent. Add masala powders and fry for 1 to 2 mins.Do not burn it.
3. Add the tomatoes and cook it till it turns soft.
4. Then add all the vegetables along with curd and mix well. Add sufficient water & salt to cook the veggies, you should get about 1/4 to 1/2 cup thick gravy after the veggies get cooked.So add water accordingly.
5. The veggies should be cooked 3/4th only. It should not be mushy.
6. when the veggies look cooked turn of the heat after checking the  gravy.

To assemble:
1. Now add about 2 tsp of ghee in a pressure cooker. Add 1/2 of the cooked vegetables along with gravy and layer it. Now add the cooked rice on top. Again the gravy and followed by rice.
2. Now sprinkle the  ghee after frying nuts and saffron mixed with milk on top of the rice.
3. Close the cooker without weight and heat it on high for a min and on low for  15 to 20 mins.Turn off the heat.Open after 5 mins. Garnish with fried nuts. Serve warm.

Biryani with less turmeric powder and  no saffron.

Raita Recipe

Onion-1 small
Cucumber-1 small
Tomato-1 small
Carrot-1 small
Green chilli-2 small
Yogurt-1/2 cup
Water-2 tbsp
Chaat Masala-a pinch(optional)
Coriander leaves-1 tsp(cut)
Salt to taste

Method Of Preparation:
1. Cut all veggies to small/ medium sized pieces.Add salt,yogurt and water and mix well. Garnish with coriander leaves and chaat masala.
** Add or remove veg according to ur taste.

Notes:
1. See that the veg gravy added at the bottom has 3/4 of the liquid gravy, so that the dish doesnt burn. Keep it on low, else sure it will burn at the bottom.
2. You can also cook the rice in a separate vessel instead of pressure cooker with required amount of water, till the rice is 3/4 th done.
3. Add or remove veg according to ur interest.
4. Spread 1/2 tsp of garam masala on top, if you wish.
5. Add salt very carefully as it is added in many places.