Vegetable Biriyani

Ingredients

Basmati rice - 1 cup
Onion (medium size) - 1(cut lengthwise)
Tomato (big) - 1 (cut lengthwise)
Carrots - ¼ cup (cut lengthwise 2” pieces)
Beans - ¼ cup (cut lengthwise)
Green peas - ¼ cup
Potato (big) - 1 (cut lengthwise)
Ginger-garlic paste - 1 tbsp
Pudina(Fresh Mint) - ½ of small bunch
Coriander Leaves - ½ of small bunch
Yogurt - ¼ cup
Coriander Powder - 1 tbsp.
Lemon Juice - 1 tbsp
Oil - 2 tbsp
Cloves – 3
Cinnamon – 2” piece
Chilly powder to taste
Salt to taste
Saffron(optional) - few strands soaked in warm milk.

Directions

1. Cook the rice separately and let it cool.
2. Marinate all the vegetables except onion and tomato with yogurt & ginger-garlic paste for about an hour.
for about an hour.
3. Heat oil in a pan , add onions & fry till translucent.
4. Add tomatoes, salt & fry till it leaves all the juices.
5. Add mint, coriander leaves & cook nicely.
6. Pour in the marinated mixture,& mix with chili & coriander
powder.
7. Cover & cook in low steam till all the vegetables are tender.
8. Mix in lemon juice & fry till the moisture is absorbed.
9. Add Saffron (optional), rice & mix gently .Adjust the seasoning.
10.Cover & let it sit for a few minutes before serving.