Veg biryani Ingredients For the Rice: 1 and half cup basmati rice 2 green cardamoms 2 black cardamoms

2 cloves 1 cinnamon of 1 inch 1 bay leaf 2 mace strands 3 cups water Salt The Vegetable Gravy: medium sized cauliflower, florets removed 1 medium sized carrot, diced 1 medium sized potato, cubed 1 cup of chopped french beans cup frozen/fresh peas 1 and half onion, finely sliced 1 green chili, slit 2 tbsp julienned ginger 1 tbsp chopped garlic 1 tsp caraway seeds 2 green cardamom 2 black cardamoms 2 cloves 1 cinnamon of 1 inch

1 bay leaf 2 mace strands 100 gm whisked curd tsp turmeric powder tsp red chilli powder 2 tbsp cashew nuts 1 tbsp sultanas 2 tbsp almonds, blanched, peeled and sliced 3 tbsp ghee Salt Herbs and Spices for the assembling: cup chopped coriander cup mint leaves 100 gm whisked curd Few saffron strands 1 tbsp milk Directions: Wash the rice in water and Soak for 30 minutes. cook the rice till its th done Fluff the rice and keep it separate. Heat ghee in a thick bottomed pan Add all whole garam masala: cardamoms, mace, cloves, cinnamon, bay leaves. Fry the garam masala till they crackle. Now add the onions. Fry the onions till golden brown. Add the green chilli, ginger and garlic. Fry for a minute. Add the turmeric and red chili powder. Give the mixture a stir. Now add the vegetables and stir for a minute. Add the curd/yoghurt.

Stir and then add cup water plus salt. Stir the mixture well. bring the entire vegetable mixture to a boil. Then simmer until the vegetables are cooked. Add the dry fruits almonds, raisins and cashew nuts to the vegetable gravy. Warm the milk. Add saffron to it. Let this saffron-milk mixture cool. Add the curd to this mixture and mix well. In the same pan with the cooked vegetables, sprinkle half each of saffron-flavored curd/yoghurt, mint and coriander leaves. Now spread half of the rice. Sprinkle the remaining saffron-flavored curd/yoghurt, mint and coriander leaves. Spread the remaining rice. Sprinkle rose water. Cover with a lid. Then seal with wheat flour dough. Place the sealed pan on the gas stove at low fire. Cook for 20-25 minutes more Serve the yummy veg biryani with your choice of raita, onion-mint salad, mango pickle, roasted papad.