Vegetable Biryani

Preparation time : 25 minutes

Cooking time:1 hour 15 minutes

Serves 6

Ingredients:
10 kashmiri chillies ½ cup cubed carrot
2 large tomatoes ½ cup cauliflower florets
3 tsp. salt 100 gms. White butter
1 tsp. garlic paste 2 bay leaves
1 tsp. ginger paste 1 tsp. garam masala
1 tsp. pepper powder 2 green chillies
10 cashew nuts ¾ cup beaten curd
½ tsp. turmeric ½ cup milk
½ cup lime juice ½ tsp. yellow color
2 large onions crush to paste 1 tbsp. coriander finely chopped
1 sliced onion deep fried ½ cup green peas
4 pieces each of clove, cardamom, cinnamon 3 cups of soaked basmati rice
Method:
  1. Make paste of the kashmiri chillies, tomatoes, garlic, ginger, garam masala, pepper powder, green chillies, cashew nuts, turmeric powder and 2 tsp. salt.
  2. Drain the rice. Put the rice in the pan of the cooker with the cooking plate. Add 1 tsp. salt with 6 cups of water, cover with the lid and switch to 'cook mode'. After about 20 minutes the cooker will automatically switch to 'warm mode'. Spread the rice on a plate, add yellow color to a part of the rice and mix well.
  3. Put the green peas in the bottom separator pan with 1 cup of water and the carrots and cauliflower in another separator pan. Put the separator pans in the pan of the cooker with the cooking plate. Add 1 cup of water, cover with the lid and switch to 'cook mode'. After about 20 minutes the cooker will automatically switch to 'warm mode'.
  4. Put the butter in the pan of the cooker without the cooking plate and switch to 'cook mode'. On the melting of the butter add cloves, cinnamon, cardamom, bay leaves and onion paste. Stir frequently.
  5. After 5 minutes add the Kashmiri chilli paste, curd, carrots, green peas and cauliflower. 15 minutes later add the yellowed rice, milk, lime juice, fried onions and coriander leaves. Cover with the lid.
  6. Cook for 15 more minutes and then switch off. Serve hot.