India being an abode of spices I feel that Biryani is a dish that with a medley of vegetables and spices and best represents Indian cooking..
It is made during special occasions an d served with raita..I felt it would be perfect to send this for Meeta's Monthly Mingle with the feature Bollywood Cooking which is dedicated exclusively to Indian cuisine...
Basmati rice - 2 cups
Onion -1 chopped
Green chillies - 5
Cashews - 6
Coconut milk- 1/2 cup
Coriander leaves -1/2 cup cleaned and chopped
Mint leaves - 1/2 cup cleaned and chopped
Ginger - garic paste - 2tablespoons
Ghee - 3 spoons
Turmeric powder - 1 teaspoon
Salt to taste
Cumin seeds - 1 teaspoon
Bay leaf - 2
Cinnamon stick - 1 inch
Cardamom - 2
Cloves - 2
Star Anise - 2
Vegetables of your choice
Cauliflower,carrots,Green peas,Green beans,potato,mushrooms - A total of two cups chopped veggies ( you can increase or decrease the amount as per your liking)
Clean and soak the basmati rice in water for about 30 minutes.
Chop the vegetables into equal sizes..If you use potato chop them slightly larger than the other vegetables
In a large vessel add the ghee and roast the cashews..Once they turn golden brown add all the spices and saute until you get a nice aroma of the biryani.
Add the onions and saute till transparent..Add the Ginger garlic paste and saute.
Add the cut vegetables and saute for two minutes.
Add slit green chillies and coconut milk and bring to a boil.
Add the basmati rice along with salt and turmeric powder.
Add 3 1/2 cups water and close the pressure cooker..After 15 minutes stop cooking..The rice should be done by this time..Add a spoon of lemon juice and mix well..
Garnish with coriander and mint leaves..
Serve hot with raita of your choice..
I also dedicate this yummy vegetable biryani to Dhivya who is celebrating her birthday tomorrow..Happy Birthday Dhivya!
This goes off to Srivalli's Rice mela