Spicy Vegtable Briyani !!!

INGREDIENTS:

1. Basmati Rice - 1 ½ cups
2. Onions - 1 large
3. Tomato - 1 large
4. Green Chilies - 3
5. Ginger garlic paste - 1 tbsp
6. Turmeric Powder - 1/2 tsp
7. Red Chili Powder - 1 tbsp
8. Curd or yogurt - ½ cup
9. Ghee – 3 tbsp
10. Salt to taste

VEGETABLES CHOPPED INTO CUBES:

11. Carrot- 1 cup
12. Beans- 1 cup
13. Cauliflower- 1 cup
14. Potato- 1 cup
15. Frozen peas-1/2 cup

BRIYANI MASALA (grind into powder):

16. Cinnamon - 2 sticks
17. Cloves – 4
18. Cardamom – 2
19. Shahi jeera - 1 tsp
20. Anise – 2
21. Bay leaves – 2
22. Poppy seed (kasa kasa) - 1 tsp

GARNISHING:

23. Mint leaves - 1/3 cup
24. Coriander leaves - 1/3 cup
25. Cashew nuts (roasted & chopped) - 5-6 pieces

METHOD:

• Wash and soak the rice in water for 15 minutes.
• Heat the Ghee in the cooker. Add the Briyani masala and saute for a minute.
• Add sliced onions and green chillies and fry till they start to brown.
• Add the ginger garlic paste and saute for about 2 minutes till the raw flavours goes away.
• Now add vegetables along with the chopped tomatos and saute until the juice dries up.
• Add chili powder,curd ,chopped mint leaves ,coriander leaves and salt to the taste, mix it well and now close the lid for 5 minutes.
• After that add frozen peas and soaked rice, mix it very gently, then add 2 &1/2 cups of water and mix well.(slowly)
• Cover and cook with the weight on, until you hear 1 whistle.Switch off the gas flame. Allow the cooker to cool for 5 to 10 minutes and garnish with the roasted cashew nuts and mint leaves .
  Serve hot with onion raitha and pappad.

HINTS:

For basmathi rice the water should be measured according to the amount of tomatoes and curd used. Not allow more than 1 whistles and open the lid carefully after the pressure goes away from the cooker.
You can also add vegetables like broccoli, chow chow, radish, knol knol etc..