240g basmati rice
1 medium onion (thinly sliced)
1 teaspoon ginger garlic paste
2 tablespoons mint leaves chopped
2 tablespoons coriander leaves chopped
½ teaspoon red chilli powder
¼ teaspoon turmeric
¾ to 1 teaspoon garam masala
1 small tomato chopped
1¾ cups water or thin coconut milk
1½ to 2 tablespoons
⅛ teaspoon salt
i 1 inch cinnamon
3 cloves
3 green cardamoms
½ teaspoon cumin seeds
1 star anise (optional, but recommended)
1 small potato diced
1 medium carrot chopped
Handful peas
1. Add oil to a heavy bottom pot.
2. Next add bay leaf, star anise, cumin seeds, cloves, cardamoms &
cinnamon. Saute for 1 to 2 mins.
3. Add sliced onions and Fry them, stirring often until the onions turn
evenly golden or light brown.
4. Next add ginger garlic paste and saute for about a minute or until
the raw smell has gone off.
5. Add all the chopped vegetables and fry for about 2 minutes.
6. Next add tomatoes, salt, coriander leaves, mint leaves,red chilli
powder, turmeric and garam masala.
7. Mix all of these and fry on a high flame for 2 to 3 mins. The tomatoes
should break down completely and the raw smell disappears.
8. Reduce the flame to low. spread the rice in a layer evenly over the
veggies.
9. Measure the water or coconut milk to a separate bowl & add ¼ tsp
salt. Mix well and taste the water. It has to be slightly salty. Bring the
water to a boil.
10. Pour the salted water across the sides or edges of the pot.
11. If you do not mix up everything then the veg biryani will cook in
layers. (However you can also mix up everything and cook just like it is
done normally.)
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