Veg Biriyani

Ingredients: 

Sl. No.	Ingredients	Quantity	Style
1	Green Chilli	2 table spoon	Chopped
2	Black Cardamom	2
3	Fried Onion	200 gr.
4	Cinnamon Sticks	2
5	Basumati / Long Rice	1 k.g
6	Cloves	2
7	Garlic	1 table spoon	Paste
8	Ginger	1 table spoon	Paste
9	Kasturi Methi	2 table spoon
10	Butter	200 gr.
11	Turmeric Powder	1/2 table spoon
12	Red Chili	1 table spoon
13	Coriander Powder	1/2 table spoon
14	Cumin Powder	1/2 table spoon
15	Cumin Seeds	1/2 table spoon
16	Salt (To taste)	1/2 table spoon
17	Saffron	1/4 table spoon
18	Biryani Masala(M.D.H)	2 table spoon
19	Coriander Leaves	2 table spoon
20	Carrots	1 cup	Cubic
21	Capsicum	1 cup	Cubic
22	Beans	1 cup	Cubic
23	Potato	1 cup	Cubic
24	Green Peas	1 cup
25	Cron	1 cup
26	Onion	1 cup	Cubic

Note:
Saffron water: Use 1/4 table spoon saffron, soaked in 4 table spoon of water.

Preparation:

1. Get the vegetables cut and ready.

2. Heat oil in a pan.Add whole garam masala, add onions and fry them to golden brown.Add ginger garlic paste to the onions and fry. Add tomatoes and fry.

3. Add the cut vegetables (carrots, potatoes, green peas, cauliflower, beans, capsicum, corn, and cook them on low flame for about 15 minutes.

4. Add salt to the 70% cooked vegetables..

5. In boiling water add butter Cinnamon cloves & cumin seeds, bay leaves, turmeric powder(food color optional). Boil the rice until it is half cooked (minimum 60%).

6. Heat a nonstick kadhai in medium flame .Pour some butter, then add vegetable. Over the vegetable add half cooked rice a layer.

7. Pour little butter , food color (optional), coriander leaves, kasturi methi, tomato ketchup, green chili, saffron water on rice and cover it.

8. Cook the rice for 15 min until done.

9. Served hot veg biriyani garnished with fried onion and coriander leaves.