Vegetable Biryani

Serves: 4 
Calories: 457/serving

Basmati rice1 cupcooked
Water4 cups
Salt1 tsp
Lemon juice1 tsp
For vegetable:
Carrot2-3 mediumdiced
Cauliflower1/2 headchopped
Beans1 cupchopped
Peas1/2 cup
Onion2 smallgrated
Tomato2 mediumpureed
For paste:
Cashews1 tbsp
Poppy seeds1/2 tbsp
Coconut1 tbspgrind fully
For masala:
Cardamom2 pods
Cinnamon1 small piece
Bay leaf1 small
Cloves4 small
Ginger garlic paste2 tsp
Garam masalato taste
Red chili powderto taste
Cumin powderto taste
Yogurt1/2 to 3/4 cup
For garnish:
Mint leavesto taste
Cilantro leavesto taste
Gheeto taste

  1. Cook rice in open pan till cooked, drain excess water; spread on a wide plate and allow to cool
  2. Fry onions, cloves, cardamom, bay leaf, ginger garlic paste and cinnamon until fragrant
  3. Add cashew paste, salt and then tomato puree; cook for 5-6 minutes
  4. Remove from heat, add yogurt and stir well
  5. Return to heat, add spice powders and vegetables and cook for 10-12 minutes
  6. Add water and simmer for 10 minutes, adjust salt if needed
  7. Layer in a greased baking dish: 1/2 rice, vegetable gravy, 1/2 cilantro & mint leaves, remaining rice and rest of the leaves
  8. Drizzle ghee on top and bake at 350F for 15-20 minutes

Garnish with deep fried onion and cashews for extra taste