Vegetable Biriyani

Wash and soak the Basmati Rice (2 cups) and keep aside for ten minutes. Chop the Bread (1 slice) to small piece. To a pan pour Oil (2 Tbsp) and fry the bread pieces, Cashew Nuts (to taste) and keep aside.

To the same pan add Oil (1 Tbsp) and add crush Fresh Ginger (1 piece), Garlic (5 cloves), and Green Chili Peppers (2). Saute for three to four minutes and add sliced Onion (1).

Chop Fresh Cilantro (2 Tbsp).

Chop Fresh Mint (2 Tbsp).

Saute till the onion becomes soft and add chopped Tomato (1) and cook for four to five minutes. Now add chopped Potato (1), Carrot (1), Green Peas (1/2 cup), 1 tablespoon of fresh mint, 1 tablespoon of coriander leaves, Salt (to taste), and Garam Masala (1/4 tsp). Add little water and cover and cook. Once done switch off the flame and keep aside.

Drain the soaked rice and keep aside. Keep water for boiling to cook the rice. Add Cinnamon Stick (1 in), Whole Cloves (3), Bay Leaf (1), Black Cardamom (3), Salt (to taste), Garam Masala (1/2 tsp), and Ground Turmeric (1/4 tsp). Once it boils well add the drained rice and let it cook well. Once the rice is cooked drain out excess water. Spread a layer of rice in a biriyani pot.

Sprinkle some fresh mint, coriander leaves, and fried bread, Cashew Nuts (to taste). Spread some of the masala on top. Repeat the same process of layering the rice and masala. Finally drizzle Ghee (1 Tbsp) on top. Cover and cook in low flame for five minutes and switch off the flame. Serve hot with raita and pickle.