Veg biriyani

Description

A simple recipe to make mixed vegetable biryani. (Mixed vegetable Briyani /Vegetable Briyani)

Ingredients
1 cup	Assorted veggies (diced)
2 nos	Onion (finely chopped)
2 nos	Tomato (finely chopped or crushed)
2 tsp	Ginger garlic crushed
2 nos	Green chilli
1 tsp	Dry mint leaves
4 stks	Coriander leaves (finely chopped)
2 nos	Bay leaf
2 nos	Cloves
2 no	Cinnamon stick (small)
2 nos	Cardamon
½ tsp	Cumin seeds
½ tsp	Fennel seeds
¼ tsp	Turmeric powder
½ tsp	Red chilli powder
2 tsp	Coriander /dhania powder
1 tsp	Salt (or to taste)
6 tsp	Oil
2 cup	Basmati rice
3 tsp	Ghee
3½ cup	Water
½ cup	Curd / yogurt

Instructions

Take a wide sauce pan, heat oil or ghee (or take half of each), add all dry spices bay leaves, cinnamon, cloves, cardamon, cumin seeds and fennel seeds. Toast them for a while, the add slit green chillies, dry mint leaves and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic. Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder and coriander/dhania powder. Let the tomatoes cook till soft and then add the veggies along with salt.  Wash and add basmati rice at this stage.
1. If using a pressure cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and cook for up to 2 whistles. Wait for the pressure to release then add a tsp of ghee(optional) and garnish with coriander leaves and mix carefully without breaking the rice.
2. If using a rice cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and let it cook. When done sprinkle coriander and little ghee for taste which is again optional, mix carefully and serve.

Notes

Assorted veggies  You can use carrots, beans, green peas and potatoes, These are quite friendly and  does not stick much.
Basmati rice can be washed, drained and slightly toasted with little ghee seems to avoid the rice sticking to one another. This is optional, you can just wash and add directly to the gravy. Some Basmati rice needs to be soaked and some don’t.
The above recipe is made with Swad Basmati rice, which needs to be soaked for 10 minutes.
Any kind of mint leaves can be used, the above dish is made with dry leaves, which has very strong flavor, so using.. just a tsp goes a long way. If using fresh leaves use about 5 to 6 stalks.