VEGETABLE BIRYANI

Servings: ~6 people
Ingredients:
1) Potatoes – 4
2) Cauliflower - 1
3) Carrots – 4 big carrots
4) Capsicum/Bell pepper – 3-4
5) Beans – 400 gm
6) Peas – 400gm
7) Mint Leaves – 2 bunches
8) Coriander leaves – 2 bunches
9) Onions – 4
10) Green Chillies - 12
11) Ginger Garlic Paste – 4 tbsp
12) Curd – 800gm/16cups
13) Milk – 32tbsp/ 2cups
14) Cashews – 60gms
15) Rice – 1.2 kg (6.15cups)
16) Shahi Jeera
17) Cloves - 15
18) Cardamom - 15
19) Cinnamon
20) Bay Leaf
21) Pepper Corns - 10
22) Saffron
23) Javatri
24) Cumin Powder
25) Coriander Powder
26) Salt

Soak 6 cup rice in 12 cups of water.

1) Fry oil, Khada masala, Green chillies, Coriander, Mint leaves..Grind them.
2) Take 300gm curd, 1 bowl add milk, 1 lemon, salt, red chilli powder, ginger garlic paste, grinded paste.. Boil it
3) Fry onions, cashews. Keep aside.
4) Fry all vegetables.
5) Boil curd mix and then add vegetables to the mix. Boil them.
6) Soak rice for half n hour.
7) Boil water. Add oil, cloves, cardamom, shahi jeera, javatri, salt then add rice. Half cooked.
8) Grease a big utensil.
9) Add 1 layer of rice. Pour curd mix and then add onions/cashews.
10) Add rice again repeating step 8.
11) Cover tightly. Simmer for 15-20 minutes.
12) Take saffron and heat it in a small pan. Once its hot, crush it with yor hands and pour water over it. Then add this saffron water over cooked rice.