Ingredients:
Basmati rice - 200g (washed, drained and kept aside)
Carrots - 2 (thinly sliced)
Potato - 2 big cut into medium sized cubes
Green Beans - about 10 ends chipped off and cut into long pieces (PS: I did not have green beans at home, so cooked without them this time!)
Onion - 1 big sliced
Ginger paste - 2 table spoons (freshly made)
Green chilly - 4 (freshly made into a paste)
Yogurt - 1/2 cup
Cashew nuts - handful
Seasoning:
Cumin seeds - 1 table spoon
Cloves - 4 or 5
Cardamom - 3 or 4 crushed
Coconut powder - 3 table spoons
Fenugreek powder - 3/4 table spoon
Cinnamon powder - 1/4 table spoon
Coriander powder - 1 table spoon
Salt - per your taste
Vegetable Oil - 1/2 cup to fry all the vegetables well!
Method:
1. Heat oil in a shallow pan, add cloves, cumin seeds, cardamom and cashew. Fry until cashews turn golden brown.
2. Add cut onion, and ginger - chilli paste, stir and cook for few mins.
3. As onions start turning light brown, add carrots and potatoes.
4. Add cinnamon powder, fenugreek powder, coriander powder, salt and stir well.
5. Add yogurt and mix well so that the vegetables are coated uniformly.
6. Lavishly spread the coconut powder on top, simmer and cook for few minutes.
7. Now, add the washed basmati rice to the vegetables and stir.
8. Transfer the contents into a rice cooker and cook.
(PS: No need to add extra water for the vegetables as the yogurt is moist to cook them all! I usually add 1.5 cups of water for 1 cup of basmati rice.)
Serve the Biryani with Raita - a splendid combo! Happy eating!
Will share my Raita recipe soon :)
