Vegetable Biriyani

Biryani, biriani, or beriani is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word beryā which means "fried" or "roasted".Biryani was brought to the Indian Subcontinent by Muslim travelers and merchants. Local variants of this dish are not only popular in South Asia but also in Arabia and within various South Asian communities in Western countries.

Ingredients:

Rice-1 cup
Carrot-1
Cauliflower-a few pieces
Beans-10
Peas-a handful
Big onion-1(cut lengthwise)
Coriander leaves-little
Cocunut milk-2 cups(2 times of the measurement of rice)
Note: Scrap ½ portion of a coconut and take that milk (Those are using instant coconut milk can take 1cup of it and dilute with 2 cups of water)
Salt-required

To grind:

Green chillies-3
Red chillies-3
Fennel seeds-1 teaspoon
Cinamon, clove, yelachi-1piece each
Ginger-a small piece
Garlic-4 pods

To season:

Cinamon-2 pieces
Clove-2
Elachi-2
Birinji leaf-1
Fennel seeds-1 teaspoon
Mint leaves-little

Procedure:

1. Wash the rice and soak for 5 minutes. Drain the water nicely.

2. Now keep the cooker in the stove. Pour 3 to 4 tablespoons of oil Season the items mentioned in ‘To season’.

3. Add the onion and the cut vegetables and sauté nicely (Too much of vegetables will spoil the taste).

4. Sauté the grinded masala also.

5. Then add 2 1/2 cups of coconut milk. When the milk boils add the rice and required salt and mix everything well.

6. Close the cooker and cook for 2-3 whistles after putting weight in low fire.

7. Switch of the stove and don’t open the cooker till the pressure goes.

8. After the pressure goes open the cooker and mix everything nicely

9. Garnish with coriander leaves while serving.

10. It goes well with raitha and any kuruma.