This is a yummy South Indian Biryani which is taken along with raitha.
One of my favourite rice which can be done easily.
Basmati rice – 2 cups
Chopped onions – 2 cups
Tomatoes – 1
Vegetables – 1 1/2 cup (carrot, beans, peas)
Green chilly – 2 (slit)
Coriander leaves – 2 to 3 tbsp
Ginger garlic paste – 1 tbsp
Red chilly powder – 1 1/2 tsp
Cinnamon – 1″
Cardamom – 2
Cloves – 2
Bay leaves – 2
Fennel seeds – 1 tsp
Oil – 1 tbsp
Ghee – 2 tbsp
Salt to taste
Cut the vegetables at 1″ in length
Heat oil in a pan, cinnamon, cardamom, cloves ,add fennel seeds and bay leaves
add the onions and fry till they become soft and brown colour
Add the ginger garlic paste and toss till the raw smell goes off,Now add the chopped vegetables
Add the tomatoes and green chillies and fry till the tomatoes get mashed and then add the red chilly powder and
combine them. Reduce the heat and keep tossing...for 10 minutes then add 4 cup of Water when water boils
In between soak basmati rice for 30 minutes.Drain the water and add rice to it. Mix them well
Add the vegetable gravy to rice and combine them well.
Remove from heat and put them in an electric cooker or pressure cooker
If you use a pressure cooker, cook the rice for one whistle and then turn off the stove
If you use rice cooker, once it is cooked (the light turned to warm) transfer the contents to a hot pack or any bowl to avoid the rice becoming brown at the bottom
Serve hot with Raitha.