Receipts

                                      Vegetable biryani
Ingredients

2 cups mixed vegetables​chopped (carrots, beans, cauliflower,peas)
2 cups aged basmati rice
3 ½ cups water (or coconut milk or broth)
3 tbsp Oil (or ghee)
Salt as needed
1/8 tsp turmeric
¼ tsp red chili powder
1 medium tomato
½ cup yogurt (or curd)
1 tsp kewra or rose water (skip if you don’t have)

HOW TO MAKE THE RECIPE

Preparation for vegetable biryani

Soak rice for at least 20 mins.
Wash vegetables under running water.
Drain the water chop them to bite sized pieces.
Chop tomatoes, slice onions, and slit chili.
Keep them aside for later use.
Wash mint and coriander leaves in lot of water.
Set them to drain.
Powder all the ingredients mentioned under “To powder”in a blender
. Make a fine powder.
 Keep it aside.Add green chilies, onions, mint, coriander leaves, ginger and garlic to a blender jar.
 Then make a fine paste.

How to make vegetable biryani

Drain the soaked rice in a colander.
 Ensure there is no water left in the rice.
Heat a heavy bottom pan with oil.
Add dry spices and sauté till they begin to sizzleAdd the ground paste and fry for about 3 to 4 minutesAdd tomatoes, yogurt, red chili powder, turmeric and salt.
Cook or fry till the tomatoes turn soft. If needed cover the pan and cook till the tomatoes soft.
Fry till the oil begins to leave the sides of the pan.
Add powdered masala and fry till it becoemes fragrantTransfer carrots, peas, cauliflower and beans.
 Fry for 3 to 4 minutesNext pour water and adjust salt.
 Check the salt, the water must be slightly salty. Bring it to a rapid boil, not just hot
.Add rice to the boiling water.
Then cook till very little water is left.
 Stir occasionally. At this stage the rice is under cooked or 3/4 cooked.
Drizzle the rose water or kewra water.
Cover the pot with a tight lid.

If cooking in a pot:

Cook on a low flame till rice is fully cooked. Stir everything well. Cover. Then switch off the stove and keep covered. Do not open the lid for at least 15 to 20 minutes.