Indian Recipe: Vegetable Biryani

1. Basmati rice - 2 cups
2. Onion (finely chopped)- 1 no
3. Green  Chillies  -  4nos
4. Turmeric powder - 1/4 tsp
5. Tomato (diced) - 2 nos
6. Ginger-garlic paste - 1 tbsp
7. Cloves (Grambu) - 5 to 8 nos
8. Cinnamon (Karugapatta) sticks - 2 nos
9. Cardamom – 5 to 8 nos
10. Onion (thinly sliced) - 1 nos
11. Carrot (grated) -1
12. Beans (thinly sliced) - 1/4 cup
13. Green Peas (cooked)- 1/4 cup
14. Cashew nut - a few
15. Raisins - a few
16. Curry leafs – a few
17. Ghee – as required
18. Salt - As required

1. In a pressure cooker add 3 tbsp of butter and fry the chopped onions and ginger-garlic paste.
2. When the onion is brown color add the green chillies and turmeric powder and fry for a while.
3. Then add the chopped tomatoes and all the masala and sauté well.
4. When the butter appears at the top add water.
5. When the water begins to boil add the rice and cover cooker by the lid.
6. Cook till 3 to 4 whistle comes and switch off the flame.
7. When the pressure goes open the lid and wait for the rice to cool a little.
8. In a pan add some butter and fry the onion till it is golden brown and crisp.
9. Fry carrot and beans by adding salt and butter.
10. Fry cashew nuts and raisins in butter.
11. Fry curry leafs in butter.
12. Mix the rice with fried things and Green peas.
13. Serve hot with lime pickle ,pappadams and raitha