Vegetable Biryani

Ingredients:

• Vegetables (cut them little longer size)
• Potato Medium  - 2 nos
• Fresh Green String Beans - 10 to 12 nos
• Cauliflower - 15 to 20 florets
• Carrot - 2 medium
• Green Peas - 1 cup
• Onion medium - 2 nos. (Sliced)

For saute Fry

• Ginger Garlic Paste - 1 tbsp
• Green Chili- 2 nos.
• Souf/Fennel Seeds - 2 tsp
• Jeera / Cumin Seeds - 1tsp
• Cloves- 3 to 4 nos.
• Cardamom - 3 nos.

Masala Powder

• Biryani Masala - 2 tsp (Available in Indian Store)
• Coriander Powder - 2 tsp
• Cinnaman Powder - 1/2 tsp
• Red chili Powder - 1 tsp
• Haldi/Turmeric  Powder - 1 tsp

Gravy Ingredients

• Saffron soaked in water
• Curd - 1 cup
• Salt to taste

Method:

1) In a pot take 3 cups of water, add salt, 3 cardamom, 3 cloves and 1 bay leaf bring them to boil and then add soaked rice(1 to 1/2 hr soak the rice) and cook 75% and strain the rice

2)  In a medium flame heat a pan add 2 tsp of oil fry the onions and keep it aside
3)  In same pan add 2 tsp of oil saute ginger garlic paste, add vegetables, salt, and all above masala powders mix well and cook till half cooked

4) Take big pan spread 2 tsp of oil/ghee, spread half cooked vegetables all over the pan, then add some curd, salt, fried onions, add half cooked rice, sprinkle the saffron water repeat the same process again.

5) Take a big pan fill 1/4 of water then keep your filled biryani pan with closed lid and cook it for 10 mins in a very slow flame or you can set them in oven bowl pre heat the oven for 350 degree for10 mins and cook them for 5 to 7 mins.

6) Serve hot with onion tomato raita or with cucumber raita ( Raita is an Indian side dish of yogurt containing chopped cucumber or other vegetables and spices.

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