Easy n simple vegetable biriyani

There are many different ways in preparing biriyani. This recipe is very easy to make with simple ingredients and always a no failure biriyani which I learnt from my friend.

Cooking time: 30 mins

Serving: 4

Ingredients:

Basmati rice - 2 cups (1 cup - 160 ml)

Onion - 1 (big, finely sliced)

Tomato - 2 (finely sliced)

Green chilli -10

Ginger garlic paste - 2 tbsn

Coriander powder - 2 tspn

Red chilli powder - 1 tspn

Garam masala - ½ tspn

Turmeric - ¼ tspn

Carrot - 1 (chopped into cubes)

Beans - 1 ½ cup (chopped)

Potato - 1 (chopped)

Peas - ½ cup

Mint leaves - ¼ cup (chopped)

Coriander leaves  - ¼ cup (chopped)

Bayleaf - 1

Cinnamon - 1 inch

Cloves - 3

Cardamom - 2

Staranise -1

Lemon juice - 2 tspn

Oil - ¼ cup

Salt to taste

Method:

1. Grab all the ingredients.Wash and soak the rice for ½ an hour.

2. Heat a cooker. Add oil, cinnamon, bayleaf, cloves, cardamom and staranise.

3. Add onions and saute till it becomes light golden brown.

4. Add tomatoes and green chillies. Saute till it becomes mushy.

5. Add ginger garlic paste and saute for a minute.

6. Add all the spice powders, salt and saute for a minute.

7. Add all the vegetables and saute for a minute. Add mint leaves and saute for few seconds.

8. Add 3 cups of water.

9. When the bubble starts coming add the rice and mix gently. Check for the salt. Close the lid. When the pressure comes out put the whistle and sim the stove  to very low flame for 10 mins ( No whistle sound is needed).

10. Once the pressure is released open the cooker. Add the coriander leaves and lemon juice.

11. Serve the biriyani with cucumber raita.

Notes:

Ghee is not required for this biriyani.

Keeping in a very low flame after placing whistle is a kind of dum style in pressure cooker.
Adding this quantity of oil keeps the rice soft and prevents from drying (especially while packing for travel).