Vegetable Biriyani

Ingredients

For Rice :
Basmathi Rice                               2 cup
Water                                          4 cup
Cloves                                         2-3
Cardamom                                   2
Cinnamon                                     small piece
Ghee
Salt

For Masala :
Carrot                                              1(Cut into small pieces)
Capsicum                                         1(Cut into small pieces)
Fresh Green peas                              1/4 cup
Onion                                              1 (Finely chopped)
Turmeric powder                              1/4 tsp
Garam masala                                   1 tsp
Garlic ginger paste                             2 tsp
Chilly powder                                    1/2 tsp
Ghee                                                 2 tsp
Salt

For garnishing :
Cashew and raisins               1/4 cup
Deep fried Onion                  1/4 cup
Coriander leaves                   1/4 cup

How to prepare

Cooking the Rice:
1. Heat Ghee in a vessel and add the cardamoms, cloves, cinnamon. Saute for few minutes.
2. Add the basmati rice and mix well. When the rice starts crackling, add 4 cups of water and salt. Note that the salt is only for the rice. We have used salt separately for the masala.
3. Cook till rice is done and the water is dried up.

Making the Masala:

1. Cook the Carrot, Green peas and Capsicum in water with salt for 5-8 mints.Drain and keep aside.
2. Heat Ghee in a pan and saute the onions till they are soft.Add the Garlic ginger paste and saute well for a couple of minutes.
3. Now add the cooked vegetables,garam masala,Turmeric powder and Chilly powder. Add little water. Cover and cook until the gravy is thick. Now the masala is ready, keep it aside.

Layering the Biriyani:
1. Grease the bottom of a non stick/thick bottom vessel with some ghee.
2. Make a layer of biriyani rice. After that make a layer of vegetable masala. Repeat this process till the rice and masala is layered completely. The top layer must be of rice.
3.  Deep fry sliced onion in ghee and keep aside. Fry cashew nuts and raisins in ghee. Spread the fried onions, cashews and raisins on the layered biriyani.
4. Also add the chopped coriander leaves.
5. Place the vessel on top of stove and lower the flame. Keep it for 5-10 mins.
The biriyani is ready :)...