Vegetable Biryani Recipe

Ingredients
2 ½ cups basmati rice
1 tbsp garam masala
1 heaped tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp cumin powder
Salt to taste

Vegetables Needed
2 large onions, chopped
1 tbsp ginger garlic paste
4 medium sized carrots
250 grams ivy gourds / tindora
250 grams fresh beans
2 cups parboiled dry green peas
1 cup chopped coriander leaves
1/4 cup fresh coconut

For the Tempering
4 tbsp oil
2 tbsp ghee
7-8 clove / lavang
1/2 " cinnamon / dalchini
8-10 black pepper
6 green cardamoms, slightly crushed
2 allspice leaves or bay leaves

Preparation

    Wash the basmati rice, drain and keep it aside for 20-25 minutes.
    Blend the grated fresh coconut into smooth paste adding some water and set aside.
    Wash the carrots, peel and cut them into cubes
    Wash the beans, cut the end parts and chop them into length wise.
    Soak the dry green peas overnight, parboil them  and set aside.
    Peel the onions and chop them into small pieces.
    Wash the ivy gourds, cut the end parts and slit them into half in the middle.

Method

Heat 1 tbsp of oil in a pressure cooker, reserve the remaining oil and add the cloves, cinnamon,

crushed cardamoms and pepper. Add the allspice leaves and saute till they release fragrance. 

Add the onion and ginger garlic paste. Add the remaining oil and fry till the onions turn brown and aromatic. Then add the carrot and ivy gourds, mix well and saute for a while.

Add the chopped beans and parboiled dry green peas.  Saute for 1 minute.

Add the rice and ghee,  stir to combine. Add the chilli powder, turmeric powder, garam masala, coriander powder, cumin powder, saute for  2-3 minutes on high flame. Add the coconut paste. Add 5½ cups of hot water and salt.

Add the chopped corianders and mix well. Cover the pressure cooker with lid and take 2 or 3 whistles. When the pressure releases, serve the vegetable biryani hot with crispy papads, pickles, and chilled raitas.