Ingredients:

• 2 cups – basmati Rice
• 1 kg – mixed vegetables
• water
• 1 Bay Leaves
• 1 tsp – shahjeera
• 6 tsp – Ghee
• 3 onions, sliced
• 2 tbsp – Mint leaves, chopped
• 2 tbsp – coriander leaves, chopped
• To be ground to a paste : 3 cm Ginger
• 8 Cloves Garlic
• 3 Green chillies
• 2 tsp – Poppy Seeds
• 2 tsp – fennel
• 2 tsp – coriander powder
• 2 tsp – chilli powder
• 4 Cloves
• 4 Cardamom
• 5 Cinnamon
• salt to taste

Method:

1. Pour water and add cleaned rice in a vessel.
2. Soak it for 15 mins.
3. Add salt and diced vegetables.
4. Heat ghee in a pan, add shahjeera and bay leaf.
5. Add sliced onion and fry till brown.
6. Add the ground masala, fry for 2 mins.
7. Add mint and coriander leaves.
8. Add the contents of the pan to the rice, stir gently and close the lid.
9. Keep till the rice is cooked and mix the Biryani lightly before serving.
10. Garnish it with nuts, raisins.

Recipe courtesy of Shilpa terrence