Vegetable Biriyani Type - II

Preparatory Items:

I. Masala Preparation:

Elachi - 5 pieces
Cinnamon stick (pattai) - 1 small piece
Cloves - 3 pieces
Bay leaf - 1
Fenugreek (methi) - 1 spoon

Grind the above items together in a mixer (without adding water) into a powder. It might be coarse but that doesn't matter

II. Soaking in the sour curd:

Sour curd - 1 cup
Mint Leaves - 1/2 bunch
Corriander Leaves - 1/2 bunch
Ginger Garlic paste - 2 spoons
Turmeric - 1/4 teaspoon
Garam Masala - 1 teaspoon
Chilli Powder - 1 teaspoon

Grind the Mint and Corriander leaves together in a mixer without adding water.Then soak the paste along with the all the above mentioned items in the sour curd for 1 hour. Mix it well

III.Biriyani

Bamathi Rice - 2 cups (Soak it in 2 cups of water for about 15 minutes)
Water - 4 cups
Small Peas - 1/2 cup
Carrot and Beans - 1/2 cup
Big Onion - 1 (thinly sliced)
Green Chillies - 4 (slited )
Salt- 2 spoons
Oil - 2 Tea spoons
Ghee - 2 Tea spoons

Method:

1. Heat oil and ghee in a pan
2. Add the coarsely grounded Masala mentioned in step I
3. Fry the green chillies and the onions till it turns golden brown
4. Add small peas,carrot and beans and sauté it for 2 minutes
5. Now add the soaked mixture and allow it to boil
6. Add water and salt and boil it well
7. Finally add the rice and transfer the contents into a pressure cooker or electrical rice cooker
8. Pressure cook for 2-3 whistles
9. Mix well after taking it from the cooker
10.Serve hot with Boondhi Raitha.Yummy Yummy !!!