VEGETABLE BIRYANI

INGREDIENTS TO MARINATE

THICK CURD-2 1/2 TBSP

CHILI POWDER-2 TSP

DHANIYA POWDER-3 1/2 TSP

GARAM MASALA POWDER- 3 TSP

TURMERIC POWDER- 3/4 TSP

BAY LEAVES- 2 NOS

CADAMOM-3 NOS

CLOVES- 4-5 NOS
                                                                                              
CINAMONON-2 NOS

MINT LEAVES-1/2 BUNCH

TOMATOES- 2 NOS

GINGER GARLIC PASTE- 2 TSP                      


                                                                              

VEGGIES REQUIRED

CARROT - 3 NOS

BEANS- 15 NOS

ONION BIG-2 NOS

POTATO-2 NOS                                                          

CAPSICUM-1 NO

                                                                        
OTHER INGREDIENTS


BASMATI RICE-2 1/2 CUPS

WATER- 5 CUPS

SALT ACCORDING TO TASTE

OIL FOR COOKING- 3 TBSP

GHEE- 4 TSP


GINGER,GARLIC,GREEN CHILI PASTE- 2 TSP ( GRIND GARLIC PODS 6 NOS,GINGER 1 INCH,GREEN CHILIES 3 NOS)




FENNEL SEEDS- 2 TSP

BAY LEAF-1 NO
                                                                            



PREPARATION

Soak basmati rice in 5 cups of water and soak for half an hour.After soaking transfer the rice to a cooker along with salt 3 tsp oil and cook without lid till the grains are half cooked.In a pan heat oil along with ghee add fennel seeds when it splutters add bay leaf chopped onion,ginger garlic green chili paste over this add marinated mixture and cook for 3-4 minutes.Over this marinated mixture add all the veggies,add salt( chop all the veggies beans,carrot and par boil) saute well.Now transfer the sauteed mixture to the half cooked grains close the cooker lid and cook for 3 whistles.