Ingredients
Basmati Rice - 1 cup
Mixed Vegetables - 1 cup (Carrots, french beans, cauliflower, potato, peas, capsicum, broccoli etc.)
Onion - 1
Green chilli - 2
Coriander leaves - handful
Chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Biriyani masala - 1 tbsp
Water - 1 1/2 to 2 cups (adjust depending on the quality of your rice)
Fennel seeds/Sombu - 1 tsp
Cloves - 2 or 3
Cinnamon Stick - 2 inch piece
Bay leaf - 1
Oil - 1 tbsp
Ghee - 1 or 2 tsp (optional)
To Grind
Mint leaves - 10
Ginger - a small piece
Garlic - 3 or 4 pods
Method
- Wash the rice well and soak for 20 mins. Meantime chop the vegetables and grind the mint leaves along with ginger and garlic.
- Heat oil in a pressure cooker along with the ghee, if using. Add the fennel seeds, followed by cloves, cinnamon stick and bay leaf. Saute for few seconds. Add the green chillies and then add the onions and saute until they turn transparent.
- Now add the ground mint and ginger garlic paste and fry until the raw smell of the ginger and garlic goes off. Now add the cut vegetables and mix well until the mint paste coats the vegetables well. Then add the chopped coriander leaves, turmeric powder, red chilli powder, biriyani masala and required amount of salt. Mix well.
- Drain the water from the soaked rice. Add this rice along with the vegetables and saute for couple of minutes. Then add 2 cups of water, check and adjust the salt. Close the cooker lid and cook for 1 whistle in high flame and then for 5 minutes in simmer.
- Allow the pressure to subside. Open the lid, fluff it up with a fork and enjoy with onion raita.
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