VEG BIRYANI

INGREDIENT:-

Basmati rice

Potatoes

Tomatoes

Onion

Ginger garlic paste

Cauliflower (phoolgobhi)

Carrot (gajar)

Boiled peas (matar)

Salt to taste

Red chili powder

Coriander powder

Garam masala

Turmeric powder (haldi)

Curd (dahi)

Green chilies (chopped)

Fresh coriander leaves

Cumin

Asafetida

Bay leaf (tez patta)

Green cardamom (choti elayachi)

Black cardamom (badi elayachi)

Cinnamon (dalchinni)

Black pepper (kali mirch)

Cloves (laung)

Mustered seed (sarso dana)

Oil

Method:-

First we take rice and soak in water for 3 to 4 hours. Now take a pot on flame and pour water into it. Now add green cardamom, black cardamom, cinnamon, bay leaf, cloves, black pepper, salt, oil (2 table spoon) and rest until the water become boiled. Now pour rice in water and cook it, when rice has cooked, drain the water. Take rice in a bowl and keep it aside.

 Now take another pot on a flame and add oil, when oil become hot add cumin, bay leaf, mustered seeds after that add chopped onion and stir it. When onion turn in brown color add ginger garlic paste and cook for 5 minutes. Now add tomatoes, when tomatoes become tender add salt, red chili powder, coriander powder, garam masala, turmeric, and stir it well, now add some water and cook for 7 to 8 minutes. Now add all the vegetables and stir it,

now add curd and stir it after that close the pot and cook on low flame.

 When vegetables are cooked put off the flame. Now take a big pot first we layer the vegetables after that layer the rice this process repeating 3 to 4 time.

 Now take this pot on low flame for about 10 minutes, now put off the flame and serve hot biryani with boondi raita.