Vegetable Biryani Pulao

A very delicious and fragrant vegetable pulao with the flavours of Biryani

INGREDIENTS-
preparation time-10 min
cooking time-20 min
serve-6

• Basmati rice-1.5 cup
• Mix vegetables-3 cup*
• Paneer cubes- 1/2 cup (optional)
• Mint leaves-10
• Cashew nuts-10
• Raisins-2 tbls
• Curd-2 tbls
• Saffron-1/4 t.s
• Milk-2 tbls
• Salt-1.5 t.s
• Green chillies-4
• Ginger juliennes-1 t.s
• Dried rose petals OR rose water-1 t.s(optional) *
• Garam masala powder-1/2 t.s

 Tempering -

• Ghee-5 tbls
• Cumin seeds-1 t.s
• Cloves-4 
• Whole red chillies-3
• Green cardamom-5
• Black cardamom-2
• Bay leaves-3
• Cinnamon -1 inch
• Whole pepper corn-10

PROCEDURE-

1. Wash and soak rice for 30 minutes in enough water.
2. Take saffron in a glass bowl,cover and heat it for 30 seconds to make it crisp.
3. Take out and crush it and soak in 2 tbls of milk .
4. Chop mix vegetables- carrots ,beans,cauliflower,capsicum(or any vegetable of your choice) into small pieces and wash peas and corn kernels.slit green chillies lengthwise.
5. Crush and open both the cardamoms and take out the seeds.
6. Heat oil in a pan add ghee  (you can also use oil ,but ghee gives a very nice flavour to any rice preparation )
7. When ghee become warm add all the tempering ingredients and cashews and saute till golden in colour.
8. Drain water from the rice, and add  rice,raisins and slit green chillies in the ghee  and saute gently for few seconds.
9. Now add curd and  all the vegetables,saute  for few seconds
10. Add salt, gram masala, mint leaves, rose petals, ginger, paneer and 3.5 cups of warm water.
11. When water start boiling,lower the heat ,cover and cook till 80% done.
12. Open the pan and drizzle the saffron mixture,cover and cook till done.
13. When done, open the lid after 5 minutes and let it cool down completely otherwise it may overcook due to the heat and steam build up inside.
14. Gently fluff the rice after 10 minutes.
15. Serve hot.

 Serving suggestions-best served with salad, raita,curd and mirchi ka salan