Vegetable Biriyani

Ingredients for 6-8 serves

2 Cups Basmati or Long Grain Rice
2 ½ Cups Water
2 Carrots (chopped fine and lengthwise about an inch)
1 Cup Beans (chopped fine and lengthwise about an inch)
¼ Cup Fresh or Frozen Peas
3 Tbs Oil
1-2 Tsp Salt

For the Masala

1 Large onion chopped lengthwise
1 Large tomato chopped lengthwise
1 Pod finely chopped garlic
2 Small finely chopped green chilli
¼ Tsp Turmeric

For Marination

1 Large Onion (chopped fine and lengthwise)
1 Small Tomato (chopped fine and lengthwise)
1 Pod Garlic (finely chopped)
1 Small stick Cinamon
3-4 Cloves
Few Chopped Mint Leaves
Few Chopped Coriander Leaves
1 Tsp Garamasala Powder
2 Tbs Fresh Yoghurt

For Garnishing

2 Tsp Oil
¼ Cup Raw Cashew nuts
2 Tbs Dried Sultanas

Marinate the ingredients  in a bowl and keep aside for about 15 minutes
Cook the Rice separately in a pressure cooker or in a pan on the stove and keep aside.
Cook the carrots, beans and peas with a tablespoon of water in the microwave on high for 6-7 minutes and keep aside.
Grind the marinated ingredients with two tablespoons of water into a soft mixture
Heat oil in a pan and add the ground marinated mixture and fry for about 2 minutes
Add the masala ingredients and fry for 3-4 minutes.
Fold through the cooked vegetables preferably with a wooden ladle and fry for a couple of minutes.
Add salt to taste.
Add the cooked rice in small portions, alternating between the rice and the mix
Gently stir through with a wooden laddle

To garnish, heat the oil in a pan and add the Raw cashew nuts
When the cashew nuts turn golden brown, add the sultanas and garnish it with finely chopped coriander leaves.

The Vegetable Biriyani is now ready to be served.
Suggestion: Onion Raita is a good accompaniment for the Biriyani