Vegetable Biryani

Ingredients:

2 cups Rice
2 Onions, sliced
¾ cup Ghee
6-8 Cardamom
5 to 6 Clove
8-10 Black peppercorns
6 Cloves Garlic, chopped
2 Green chillies, chopped
½ inch Ginger, crushed
3 Large potatoes, peeled and cut into large pieces
½ cup Green peas
1 Large tomato, chopped
3 tbsps Fresh coconut, grated
A little yellow colour or saffron
½ cup Milk
½ cup Sliced onions
Cinnamon a few sticks
Bay leaves a few
Salt to taste
6 to 7 Cashew nuts, fried

Method:

• Fry the onions in a little ghee till golden brown. Add half the cardamom, clove, cinnamon, bay leaves, pepper, garlic, chillies and ginger.
• Fry for a minute. Then add one and a half cups of water and salt and boil. Now mix in the potato pieces, green peas and tomatoes.
• Cover and cook till done and a little gravy remains. Mix in the coconut.
• Heat two tablespoons of ghee in another wok. Add the remaining spices and three cups of water. Add rice and salt and cook until done.
• In a thick vessel, spread half the rice. Cover with potatoes and green peas with gravy. Spread the remaining rice over it.
• Cover the vessel let it cook for about 10 minutes on a low flame. Heat the remaining ghee and pour over biryani.
• Garnish with golden fried onions and fried cashew nuts. Melt saffron in the milk and pour over the rice.