Ingredients
The following ingredients have 4 Servings
- Basmati Rice - 2 cups
- Onion - 1 medium (chopped)
- Ginger Garlic paste - 1 tsp
- Green Chilies - 3-4
- Mixed Vegetables - 1 cup (can use vegetables like potatoes, green beans, carrot, cauliflower, green peas, baby corn etc)
- Mint leaves - handful
- Cilantro - handful
- Garam Masala Powder - 2 tsp
- Fennel Powder - 1 tsp
- Pepper Powder - 1 tsp (add only if you like the biryani extra spicy)
- Turmeric Powder - 1/4 tsp
- Lemon Juice - 1 tbsp
- Bay Leaf - 1
- Salt - as needed
- Oil/ Ghee - 2-4 tbsp
- Coconut milk diluted with water - 3 cups (You can also use only water)
Instruction
- Heat the oil/ghee in a pan and add the bay leaf. Saute the onions till it turns golden brown.
- Add the ginger garlic paste and green chilies and fry till the raw smell vanishes.
- Next fry the finely chopped mint and cilantro leaves.
- Add the garam masala powder, turmeric powder, fennel powder and pepper powder. (Tips: Sometimes when I do not have all the powders readily available, I make a paste of fennel seeds, whole garam masala, peppercorns and green chilies along with the ginger and garlic. After sauteing the onions, fry this paste till oil separates from the masala.)
- Add all the vegetables and fry for a minute. Next add the rice and fry for a minute.
- Transfer everything to a rice cooker. Add the coconut milk - water mixture, lemon juice and required salt.
- Cook till the rice is done. Garnish with some more cilantro and/or roasted cashews.
- Vegetable Biryani is ready to server.
