Veg biryani

Method:

To make or to prepare Vegetable biryani –

Soak basmati rice for 15 min, Heat 2 litres of water in a vessel , add bay leaves, shah jeera, clove, cinnamon, a tsp of oil, salt in it, when it begins to boil add soaked and drained rice into it, cook until rice is done/cooked.

Drain the water with a colander and set aside.

Heat oil in a pan when it is hot add cashew nuts and raisins, fry until cashew turns to light brown and raisins becomes double in size, remove it and set aside, in the same oil add thinly sliced onion and fry until it turns to golden brown in colour in a medium flame.

Remove it from the flame and set aside.

Rinse vegetables, drain the water in it, Add chopped veggies (except chopped potatoes) in the same pan, and saute in the same oil, add salt to taste sprinkle little water, cook until it is done and keep ready. Heat a pan by adding oil in it, when it is hot add pepper, allow it to splutter, add shah jeera, cardamom, saute in oil, add green chilies, chopped onion and chopped potatoes, saute until onion  turns to translucent, add grounded paste and fry until you get a fresh aroma.

Add cooked veggies into it, saute altogether for 2-3 min

Add garam masala powder, coriander powder, toss it well

Add yogurt, combine and cook it for 2 min, in a low flame.