Weekend calls for some special cooking and today it’s ONE POT VEG BIRIYANI … Easy peesy recepie and delicious when accompanied with salad, Papad and pickle.

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Checkout the detailed recepie below 👇
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Preparation time: 30 mins

Cooking time: 30 mins

Serves: 6
INGREDIENTS:

• Basmati rice: 4 cups
• Onions: 1 large finely chopped
• Carrot: 1 cubed
• Potato: 2 peeled n cubed
• Green peas: 1 cup
• Corn kernels: 1/2 cup
• Purple cabbage: 1 cup chopped
• Ginger garlic paste: 1 tbsp
• Yoghurt: 2 tbsp
• Cinnamon stick: 1 small
• Cloves: 4
• Green cardamom: 3
• Shah Jeera : 1 tsp
• Black peppercorn: 10 nos
• Turmeric powder: 3/4 tsp
• Kashmiri chilli powder: 2 tbsp
• Garam masala powder/ Biriyani masala : 1 tbsp
• Cumin powder: 1/2 tsp
• Salt: as required
• Lime juice: 1 tbsp
• Coriander leaves: 1 tbsp
• Mint leaves: 1 tbsp
• Ghee: 4 tbsp

For Garnishing:

• Ghee: 2 tbsp
• Onions: 1 thinly sliced
• Cashews: 1/2 cup
• Mint leaves: 2 tbsp chopped
• Coriander leaves: 2 tbsp chopped
• Pineapple essence: 2 tsp
• Saffron milk: 2 tbsp

PREPARATION:

• Heat 2 tbsp ghee in a saucepan, fry the thinly sliced onions till they turn dark brown, drain and keep aside.
• To the same saucepan, add cashews and toss till they turn golden brown. Remove and keep aside.
• Soak rice for 30 mins.
• Heat 4 tbsp ghee in a Biriyani wok / pot, add whole spices and toss for a minute.
• Add onions and saute till it becomes soft. To this add Ginger garlic paste and saute for 2 to 3 mins.
• Add all the veggies, and mix well . Saute for 2 to 3 mins.
• Next add all the dry spice powders and mix well. Add yoghurt, mint leaves, coriander leaves and enough salt and mix well with the masala.
• Add the soaked rice, and 8 cups of water( 1 cup rice: 2 cup water) .
• Add more salt if required. Cover and cook for 15 to 20 mins on medium to low flame.
• When the rice is done , layer it with fried onions, cashews, chopped mint leaves, coriander leaves, pineapple essence, saffron milk and lime juice.
• Mix well before serving.