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Preparation Time : 20
Cook Time : 20
Total Time : 40
Basmati Rice 1 cups
Water 1 1/2 cups
Onion,medium size (fried) 3 nos
Ginger garlic paste 1 1/2 tsp
tomato 1 nos
Salt to taste 3/4 tsp
Mint leaves bunch,chopped 1 nos
Carrot ,Big,Chopped 1 nos
beans 6-8 nos
Fresh/frozen peas 1/3 cups
Cauliflower florets 10-12 nos
Capsicum,chopped 1/3 cups
Paneer,fried 100 gms
Soya chunks (soaked and fried) 1/2 cups
Curd 2 tsp
Spice Powder 1/2 tsp
Chili Powder 3/4 tsp
Biryani Masala powder 2 tsp
turmeric powder 1/4 tsp
For the Seasoning 1 tbsp
Oil 2 tbsp
Ghee 1 tbsp
Cloves 4-5 nos
Cinnamon (1 inch piece) 2 nos
Cardamom 2 nos
Bay leaf 1 nos
Stone flower (optional) 1-2 nos
Shahjeera 1 tsp
For Garnishing 3 tbsp
Ghee/Clarified butter 1-2 tsp
Cashew nuts 6 nos
Wash and soak basmati rice for half an hour. Drain the rice and keep it aside.
Cut onions thinly lengthwise. And fry it. Keep it aside.
Wash, cut cauliflower into florets and put the florets in salted Hot water for 4-5 minutes. Drain the water and keep it aside. Cut carrot and bean into small pieces or cubes (As you like).
In a pressure cooker or pressure pan, heat oil / ghee, add all the ingredients mentioned under seasoning.
If you like fennel flavor, you can add otherwise add shahjeera (royal cumin seeds) instead of fennel seeds. Saute for a few seconds.
When it sizzles, add ginger garlic paste. Saute until the raw flavor goes.Add chopped tomatoes.
Saute the tomatoes for a few seconds.
Add turmeric powder, chilli powder, little salt and biryani masala.
Saute until the tomato becomes mushy and the raw smell of the spice powder goes.
Add half of the mint Leaves.
Add all the vegetables.
Mix well and saute for 2-3 minutes. Now add soya chunks and paneer to it and cook it for more 2 - 3 minutes. Now add curd and mix it well.
Add soaked and drained basmati rice. Mix well.
Add 11/2 cups of water. Add salt needed (remember we have already added a little salt).
Taste the water and adjust spice powder and salt.
Add the rest of the mint leaves. and fried onion. And cashew nuts.
Mix well and bring it to boil.
When water starts boiling, reduce the heat to low and close the cooker.
Now high the flame let the whistle for 2 times on high flame, let it seemer and opt for another whistle.
Cook on very low heat for 5-6 minutes or until all the water has evaporated.
Switch off the heat. Open the cooker after 5 minutes and fluff the rice.
Garnish with finely chopped mint leaves and enjoy it with curd, onion raita or cucumber pachadi.
It makes a perfect one pot meal.
It can also be packed for lunch.
Notes - You may adjust spice powder according to your taste. If you have cut the vegetable into bigger pieces, you can par boil it and add. If you have cut it into smaller pieces, no need to parboil the vegetables.
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