Vegetable Biriyani

Ingredients:
1 cup Assorted veggies (diced)
2 Onions (finely chopped)
2 Tomatoes (finely chopped or crushed)
2 tsp Ginger garlic crushed
2 Green chillies
1 tsp Dry mint leaves
4 stks Coriander leaves (finely chopped)
2 Bay leaves
2 Cloves
2 Cinnamon sticks (small)
2 Cardamon
½ tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Turmeric powder
½ tsp Red chilli powder
1 tsp Cumin powder
½ tsp Garam masala powder
2 tsp Coriander /dhania powder
1 tsp Salt (or to taste)
6 tsp Oil
2 cups Basmati rice
3 tsp Ghee
2 tsp Lemon Juice
3 cups Water
1 cup Curd / yogurt

Method:
Take a wide sauce pan, heat oil or ghee, add all dry spices (bay leaves, cinnamon, cloves, cardamon, cumin seeds and fennel seeds). Roast them for a while, then add slit green chillies, dry mint leaves and finely chopped coriander leaves. Fry them until they turn crisp. Now add chopped onions, fry till golden, followed by crushed ginger garlic. Saute for couple of minutes, then add chopped tomatoes along with turmeric, chilli powder, cumin powder, garam masala and coriander/dhania powder. Let the tomatoes cook till soft and then add the vegetables along with salt. Wash and add basmati rice at this stage.

In a pressure cooker, just add 1 cup of curd and 3 cups of water to the gravy and cook for up to 2 whistles. Wait for the pressure to release then add a tsp of ghee(optional) and lemon juice. Garnish with coriander leaves and mix carefully without breaking the rice.