Vegetable Biriyani

Ingredients

1 1/2 cup basmati rice

3 onions sliced thin

3 Tbsp ghee

2 bay leaves

2 inch cinnamon stick

1 star anise

5 cloves

4 green cardamom

1/2 tsp whole pepper

1/2 tsp cumin seeds

1 medium onion finely chopped

1 tsp ginger garlic paste(freshly pound- not the store bought one)

5 beans chopped

10 cauliflower florets

1/4 cup green peas(I used frozen, you can use fresh too)

1 carrot chopped

1/2 cup paneer cubes

1 potato cubed

1 cup yoghurt

1/2 tsp turmeric powder

1 tsp kashmiri chili powder

1/4 tsp cumin powder

2 tsp biriyani masala powder(I used eastern biriyani masala, you can use any brand)

salt to taste

handful coriander leaves chopped fine

20 mint leaves

2 Tbsp saffron, soaked in 3tbsp water

2 cups water

Method

• Wash and soak the rice in for atleast 30 minutes. Then drain and keep aside.
• Fry the sliced onions in oil, until golden brown and crispy. Remove with a slotted spoon and drain on a kitchen towel.
• In a large pressure cooker(I used my 3 ltr pressure cooker), heat 2 Tbsp ghee and saute the whole spices(bay leaves, cinnamon, star anise, cloves, cardamom, whole pepper, cumin seeds) for a few seconds.
• Add the chopped onion and saute until onion turns pink.
• Now add the ginger- garlic paste and saute for few seconds.
• Add the vegetables(beans, carrot, cauliflower, peas, potato and paneer). Fry everything well until the vegetables shrink .
• Now reduce the heat to  minimum and add the yoghurt. Add the turmeric powder, chilli powder, cumin powder, biriyani masala powder and salt. Mix everything well.
• Cook stirring for about 3-4 minutes on a medium flame.
• Now reduce the flame to minimum. Spread the soaked basmati rice on top of the vegetable curry evenly in a layer.
• Sprinkle little biriyani masala and a pinch of salt on top of the rice.
• Sprinkle the coriander leaves,mint leaves and fried onion on top.
• Pour the saffron soaked water on top.

• Drizzle the remaining one Tbsp of ghee on top.
• Pour the measured 2 cups of water through the sides without disturbing the layers.
• Close the cooker and keep on the lowest heat, simmer for 25 minutes.
• Let it stay in the cooker until the steam settles. Then open the cooker and fluff up the biriyani.
• Serve with onion raita, lime pickle and pappad.

Recipe courtesy - Hebbar's kitchen