Ingredients:
Basmati Rice : 2cups.
Carrots (Chopped) : 1/2cup.
Onions (Chopped) : 1/2cup.
Potatoes (Chopped) : 1/2cup.
Capsicum (Chopped) : 1/2cup.
Cauliflower (Chopped) : 1/2cup.
Beans : 1/2cup.
Tomatoes (Chopped) : 1/2cup.
Biryani Masala Powder : 2spoons.
Mint Leaves : 1/2cup.
Cashewnuts : 6.
Green Peas : 1/2cup.
Ghee : 1spoon.
Oil : 2spoons.
Cumin Seeds : 1spoon.
Ginger-Garlic Paste : 1spoon.
Red Chilly Powder : 1/2spoon.
Salt : 1spoon.
Water : 2cups.
Preparation:
Soak the Basmati Rice with two cups of Water for 1 hour. Chop all the Vegetables(Onions, Potatoes, Beans, Capsicum, Carrots & Tomatoes) into cube-size pieces. Heat a pan with a spoon of Ghee and roast the Cashewnuts until they turns into light golden color. Remove these roasted Cashews and keep them aside. Heat a kadhai at a medium flame with one spoon of Oil in it. When the Oil gets heated, add Cumin Seeds and Ginger-Garlic paste and stir them. Now add all the chopped Vegetables,Green Peas and saute them for 2 minutes. In the meantime, cook the soaked Basmati Rice in a pressure cooker without covering its lid. After 2 minutes, the Vegetable pieces gets little bit cooked, now, add Red Chilly Powder, Salt, Biryani Masala Powder, Roasted Cashews & Mint leaves and saute them. Now pour this mixture into the Pressure cooker and cover its lid. Wait for 2 whistles. Turn off the stove and remove the Biryani from the Pressure cooker and shift into a serving bowl. Now the Veg-Biryani is ready to serve and eat with any Raita.
Note: Soak the Basmati Rice for atleast 1 hour before using for Biryani.
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