Vegetable Biryani

Biryani is actually layering of rice and gravy. They are separately cooked and layered and garnished. Here in this recipe it’s mixed together. This recipe is shared by my friends. Recipe by Arti and cooked by Srilakshmi.
Prep Time	5 Minutes
Cooking Time	30 Minutes
Serves	5 people
Ingredients	Basmati Rice Mint Leaves Mixed Vegetables Tomato Puree Oil	2 Cups ½ Cup 1 Cup ½ Cup 2 Tbsp.
To Grind	Onion Poppy Seeds Green Chillies Ginger Garlic Red Chilli Powder Cumin Coriander Powder Cinnamon Cloves Pepper	1 Medium 1 Tbsp. 4-5 1 Inch 3-4 1 Tsp. 1 Tsp. 1 Inch 3-4 3-4
To Garnish	Roasted Cashew Nuts Fried Onion Coriander Leaves	¼ Cup ½ Cup ¼ Cup
Method 1.     Mixed veggies can be beans, carrot, cauliflower, capsicum, peas, corn and potato. 2.     Grind the “To Grind” to smooth paste.   3.     Cook rice separately. Fluff it once the rice cools down. 4.     Heat oil in a broad pan. Add mint leaves (the leaves can also be roughly chopped if you want to) and sauté for a minute. Flame low to medium.   5.     Add the ground paste and fry for 4-5 minutes. Add tomato puree and fry till the raw smell goes away. 6.     To this add the veggies and cool till the veggies are done. Keep checking this mixture. The veggies should be cooked as well as they must maintain their crunch. 7.     Add salt according to taste and mix well. 8.     Mix this prepared mixture to the rice well. 9.     Garnish with roasted cashew nuts, fried onion and coriander leaves and serve hot. Note: Fried onion is easily available at any Indian grocery store else you can fry onion. The onion has to be thinly sliced and should be fried on medium flame. They should be brown and crispy.