Vegetable Biryani

Posted By :: Nisha Anand
Serving Size ::	6
Cuisine type ::	Indian
Cooking time ::	20-40 mins
Course ::	Dinner

INGREDIENTS

2 cups basmati rice, washed and soaked for 1 hour
200g cauliflower, cut into big florets
10-12 french beans, cut into 1" long pieces
2 small potatoes, peeled and cut into fours
1 carrot, scraped and cut diagonally into rounds
2 large onions, sliced
1/2 cup yogurt
1 tsp lime, juice
2 bay leaves
3 tsp salt
1/2 cup oil for frying
MASALA PASTE:
7-8 cloves garlic
1" piece ginger
1 tbsp aniseeds
1 tsp cumin seeds
3 fresh red chilies
1 tsp coriander powder
1" stick cinnamon
3-4 cloves
2 black cardamoms, seeds only
1 tbsp poppy seeds
2 large onions
1 tsp turmeric powder
6 mint leaves
4 medium tomatoes

METHOD

Grind the above ingredients to a paste with a little water if necessary. Heat oil in a heavy based pan and fry the sliced onions until golden brown. Add all the vegetables and fry for 3-4 minutes. Add the ground masala paste, bay leaves and yogurt and fry for 3-4 minutes. Strain the soaked rice and cook the rice with 2 cups of water in a rice cooker. Add the cooked vegetables, salt, lime-juice and cook. Serve garnished with chopped coriander leaves.

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