Restaurant Style Vegetable Biryani

• Produce

  • 1 Bay leaf
  • 3 Chillies, dried red
  • 1/2 cup Coriander, leaves
  • 5 cloves Garlic
  • 3/4 inch Ginger
  • 1/2 cup Mint, leaves
  • 1 Onion
  • 1 Tomato
  • 2 cups Veggies

• Condiments

  • 1 tbsp Lime juice

• Pasta & Grains

  • 1 cup Seeraga samba rice or basmati rice

• Baking & Spices

  • 2 Cardamom
  • 1/2 inch Cinnamon
  • 3 Cloves
  • 1/2 tbsp Fennel seeds
  • 1 tsp Salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Sunflower oil

• Nuts & Seeds

  • 5 Cashews

• Dairy

  • 1 heaped tbsp Yogurt

• Liquids

  • 1 1/2 cup Water

• Other

  • 2 Maratti moggu (kapok buds

Found on kannammacooks.com

Description

Ingredients

• ¾ inch ginger
• 5 cloves garlic
• ½ inch cinnamon
• 3 cloves
• 3 dried red chillies
• 5 cashews
• ½ tablespoon fennel seeds (sombu)
• 3 tablespoon sunflower oil
• 2 Maratti Moggu (kapok buds)
• 2 cardamom
• 1 bay leaf
• 1 onion, sliced
• 1 tomato, chopped
• 2 cups diced veggies
• 1 tablespoon lime juice
• 1 heaped tablespoon yogurt
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ cup chopped mint leaves
• ½ cup coriander leaves
• 1.5 cup water
• 1 cup seeraga samba rice or basmati rice

Directions

• Before starting to cook, soak the basmati rice in water.
• First lets make a paste. Grind the ingredients listed under “masala paste” with half a cup of water to a smooth paste. Set aside.
• Heat oil in a pan. I have used 3 tablespoon of oil today. Add in the maratti moggu and cardamom. Add in the bay leaf and sliced onions and fry till the onions are starting to brown.
• Add in the tomatoes and saute til the tomatoes are well cooked and juiced down.
• Add in the vegetables. Saute the veggies for a minute. Add in the ground masala paste and saute the mixture for five minutes on a medium flame.
• Add in the lime juice, yogurt and turmeric.
• Add in the salt. Saute the mixture well for a couple of minutes.
• Add in half a cup each of chopped mint leaves and coriander leaves. Saute for a minute. Add in the water. Let it come to a boil. Add in the drained basmati rice to the pressure cooker. Mix well once. Cover the pressure pan with a lid and leave it exactly for 2 whistles on medium flame. Switch off the flame and let the pressure from the cooker release naturally.
• Serve hot.