Veg biryani

The mornings hours are always hectic, because most of the time i dont prepare or plan about what to cook. So,whenever i ask wht they want for lunch. Mostly they need sambar or rasam which is made frequently at home. Sometimes,When i had to leave home early or too busy with some work on that day, I make one pot meal and a raita or sidedish. With all the vegetables and flavors in it,No one can say no to it. 🙂

Ingredients

Basmati Rice-2 cups

Water-1+half cup

Ginger-2 inches

Garlic-8 pearls

Ghee/Oil-1/3 cup

Onion, Sliced-2 ,large

Bayleaf-2, cloves-3, Cinnamon stick -2″inches

Tomato, chopped – 1

Coconut-half cup

Cashew nuts -4-5nos

Curd-half cup

Chilli powder-1 tsp

Turmeric powder -half tsp

Mint leaves-1 cup

Coriander leaves-1 cup

Vegetables-1 cup

Salt -1+1/4 tsp

Method

1.Soak the washed basmatic rice in water

2.Peel the ginger and garlic and grained it to fine paste

3.Heat the cooker, pour the oil and some oil, followed by Bayleaf, cloves and cinnamon, Saute till it turns slight brown

4.Add the onion, saute it tills it turns translucent and then add the tomato and ginger garlic paste

5.Once the tomato is well sauted, add the cut vegetables and fry it for 5-6 minutes

6.Mean while mix the curd, chilli powder and turmeric and grain the coconut and cashewnuts

7.Add them to the cooker and saute again for 1-2 minutes

8.Drain the water from rice (dont throw it)

9.Add the soaked rice to the cooker and measure the rice water and pour it to the rice

10.Sprinkle the mint and coriander leaves on top

11.Slowly stir the rice to incoporate all the ingredients

12.Pressure cooks the biryani for 10 minutes in medium flame, make sure the whistle won’t release the steam out. After 10 minutes, keep it in low flame for 5 minutes and then switch off.

If you want more flavorful, u can add a tsp of garam masala which i usually do. Drizzle some ghee on top and serve hot with raita..

I made raita with sliced cucumber and grated carrot.