PREP TIME: 15 Mins
COOKING TIME: 20 Mins
Cumin Seeds – ½ tea spoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – 1
Star anise – 1
Cashews – 7 (broken to small pieces)
Onion – 1 finely sliced
Tomato – 1 sliced
Green Chilli – 1
Ginger & Garlic Paste – 1 teaspoon
Mint leaves – 1 small bunch
Coriander leaves – 1 small bunch
Oil – 2 teaspoon
Ghee/clarified butter – 1 teaspoon
Salt – to taste
Chilli powder – 1 tea spoon
Coriander powder – 1 teaspoon
Turmeric powder – ¼ tea spoon
Garam masala powder – 1 tea spoon
Mixed vegetables – 1 cup (carrot, potato, peas, cauliflower and beans cut into cubes)
Basmati rice – 1 cup washed and soaked for 15 Mins
Lemon – 1 wedge
STEP 1: Heat oil and ghee in a pressure cooker. Add bay leaf, cloves, cinnamon, star anise and cumin seeds. Fry for a minute.
STEP 2: Add the sliced onion, green chilli, cashews and ginger garlic paste. Cook till the onions turn golden brown.
STEP 3: Chop the mint leaves finely and add it to the onion mixture. Cook for a minute and then add the sliced tomato.
STEP 4: Once the tomato turns mushy add the turmeric powder, chilli powder, coriander powder, garam masala powder and salt. Add ¼ cup of water and let it cook for 5 minutes.
STEP 5: Add in the mixed vegetables and the basmati rice. Mix well. Also, add chopped coriander leaves and close the lid. Pressure cook for 3 whistles and turn off the heat.
STEP 6: Once the pressure is released open the lid and add 1 teaspoon of lemon juice and mix well.
STEP 7: Now the vegetable biryani is ready to serve.
TIP: Vegetable biryani can be served with onion, tomato raitha or potato chips.