Mixed Vegetable Biryani

Potatoes 3 medium, cut into finger and soaked in salt water

Green peas 1 cup

Carrots 2 medium cut into circles

Cauliflower 1 (flowerets separated)

Eggs 2 (boiled)

Fresh green beans 125 gms (cut into tiny pieces)

Ginger and garlic paste 1 tbsp

Lemons 2

Onions 2 medium size, thinly sliced

Black pepper ¼ tsp

Cumin seeds ¼ tsp

Cloves ¼ tsp Bay leaf 1

Cardamoms (ilaichi) 5

Cinnamon 1 inch stick

Basmati rice 1 kg

Salt to taste

Yogurt ½ cup

your choice of cooking oil 1 ½ cup

MeThoD~~

Heat a little in a pan and fry all the vegetables separately. Then fry the sliced onions till golden brown. Take out half of the fried onions from pan and leave half in the pan. Now add yogurt, ginger and garlic paste, the fried vegetables and the garam masala (spices) to the same pan. Also squeeze lemon juice on it and let it cook on low heat. Put the rice in a sieve and wash thoroughly. In another pan boil water. Add the washed rice, vinegar and garam masala (spices) and boil. Let it cook for about 12 minutes so that it is parboiled. Drain and keep aside. Place a layer of rice in a large pan (the same one you used for boiling the rice), then put a layer of the vegetable mixture and again put a layer of the remaining rice. Sprinkle fried onions and sliced boiled eggs on the rice. Put the pan on a heated griddle (tava). Cover with a tight lid. Do not stir. Allow cooking for another 20 minutes on very low heat. Once the dish is cooked, leave it covered for a few minutes. Then remove the lid, fluff up the rice with a fork and serve hot