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• 1 cup rice, basmati or any long grain variety
  
• 4 tsp carrots, diced and parboiled
  
• 4 tsp cauliflower, small pieces
  
• 4 tsp green peas, parboiled
  
• 4 tsp mushrooms, quartered
  
• 4 tbsp oil
  
• 4 cloves
  
• 1 cinnamon stick, medium
  
• 1 bay leaf
  
• 3 green cardamom
  
• 1 tsp black cumin
  
• ¼ cup onions, chopped
  
• 2 tsp ginger paste
  
• 2/3 tsp red chilli powder
  
• ½ tsp white pepper powder
  
• Salt to taste
  
• 2 ½ cups water

For garnishing:

• 1 tsp green chillies, slit
  
• 1 onion, sliced and fried
  
• ½ tsp mace powder
  
• 1 tbsp lemon juice
  
• 2/3 tsp ginger, julienned
  
• 10 cashewnuts, fried golden
  
• 1 tsp coriander, chopped
  
• 2 tbsp cream

Directions for making Vegetable Biryani:

1. Clean, wash and soak the rice for 20 minutes.
2. Heat oil in a heavy bottomed pan, sauté the cloves, cinnamon stick, bay leaf, cardamom and black cumin seeds until they begin to crackle.
3. Add onions, stir fry till transparent. Stir in ginger paste and red chilli powder, all vegetables along with white pepper and salt. Cook for 3-4 minutes.
4. Stir in the drained rice and water, bring to a boil, lower heat, cover and cook till the rice is almost done.
5. Remove the lid, sprinkle slit green chillies, fried onions, mace powder, lemon juice, julienned ginger, cashewnut, green coriander and cream.
6. Seal lid with dough, cook on very low heat for 10-15 minutes.
7. Serve hot, accompanied by natural yoghurt.

INDIAN RICE RECIPES

Broccoli and Carrot Pulau, Green Prawn Pulao recipe , Lemon Rice, Saffron Rice recipe , Vegetable Pulao, Puliyogare, Exotic Chicken Biryani recipe

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