Ingredients

• Carrots – 2
• Potatoes – 1
• Cauliflower – 1/2
• Green peas – 100g
• Bashmati Rice – 250g
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Mustard seeds – 1 tsp
• Red Onion – 2
• Tomato – 2
• Turmeric Powder – 1 tsp
• Red chilli Powder – 1 tsp
• Garam masala Poweder – 1 tsp
• Coriander powder – 1 tsp
• Green Chillies – 4
• Ginger – 1/2
• Garlic cloves – 6
• Asafoetida – A pinch
• Cinnamon – 1
• Cloves – 4
• Bay leaf – 1
• Stone flower – 1
• Star anise – 1
• Lemon – 1
• Coconut – 1
• Coriander leaves – Few
• Curry leaves – Few
• Mint leaves – Few
• Coriander leaves – Few
• Ghee – Required
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 30-35 minutes

1. Wash rice cleanly then soak it in 380ml water for 30 minutes and keep aside
2. Chop onion lengthwise, grate coconut, take the juice from lemon, chop the tomatoes, chop coriander leaves, chop ginger and garlic finely and keep aside
3. Chop carrots, cut cauliflower, peel skin and cut potatoes, chop mint leaves, grate coconut, grind coconut and extract milk from it and keep aside
4. Take a blender, add coriander leaves, mint leaves, green chillies, ginger and garlic and small amount of water and grind them well like smooth green paste and keep aside
5. Take a pressure cooker, add 2 tsp oil and 1 tsp ghee once oil heats up, add cumin seeds, add mustard seeds, add fennel seeds
6. Add cinnamon, cloves, bay leaf, stone flower, star flower and fry for 1 minutes
7. Add onions, green chillies, saute for a minute
8. After that add tomatoes, curry leaves and salt and fry for 2 minute
9. Add turmeric powder, red chilli powder, garam masala powder, coriander powder, asafoetida for 2 minutes
10. Then add prepared green paste, curd and 50 ml water mix them well allow them to cook for 2 minutes
11. Once it starts bubbling, add sliced carrots, cauliflower, green peas, potatoes, lime juice, coconut milk boils them for 5 minutes
12. After vegetables half cooked, add rice and 750ml water
13. Cook for 5 minutes then close the pressure cooker tightly and allow them to cook for 4 to 5 whistles
14. Turn off the flame, leave it till the pressure release completely
15. Fluff the rice gently and garnish with coriander leaves for nice look
16. Now the tasty Vegetable Briyani is ready for serve