Vegetable Biryani

Ingredients:
Basmati rice – 2 cups
Carrots – 2, sliced in to ? inch cubes
Potaoes – 2, peeled and cut into 1 inch cubes
Beans – 10-15 diagonally cut into 2″ pieces
Green peas – 1/2 cup
Cauliflower florets or broccoli florets – 1 cup ,
Capsicum – 1/2 cup, cut into small cubes
Onion – 1 chopped
Garam masala – 1 tsp
Salt – to taste
cashews – 10
Ghee – 1 1/2 TBSP ,
Oil – 1 tbsp ,
Coriander leaves – for garnish
Grind together:
Onions – 2
Green chillies – 4
Grated coconut – 1/2 cup
Ginger ? 1 inch
Cumin Seeds- 1 tsp
Fennel Seeds? – 1 tsp
Method:
Boil 2 cups of water and cook the vegetables separately one by one with salt to taste and keep
aside.
Keep the vegetable cooked broth.
Cook the rice, using 2 times water and vegetable cooked broth.
Heat a nonstick sauce pan, fry the cashews in 1 tbsp of ghee.
When red, add the onions and then add 1 tbsp of oil.
When onion becp,es trams[aremt, add the peas. After 1 min, add the
ground paste, 1/2 tsp garam masala and fry until it turns golden.
Add cooked rice, vegetables, rest of the ghee, garam masala and salt.
Add 1/ tsp red chilli powder, if you like it hot and mix well.
Cook just for 1 min on low fire.
Garnish with chopped coriander leaves.

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