PREP TIME: 15 Mins

COOKING TIME: 20 Mins

Ingredients

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

 

Procedure

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.