Vegetable Biriani

• 2 1/4 c. rice
• 1 each onion, sliced
• 1 each carrot, sliced
• 6 each cloves (powdered)
• 3 small cinnamon pieces
• 1 1/4 c. peas
• 1 c. potato
• 1 bunch coriander leaves
• 2 tsp. flour
• 2 tsp. salt
• 6 c. water
• 2 each bay leaves
• 1 1/2 tsp. chili powder
• 2 each cardamom (ground)
• 2 tsp. cumin seed (white)
• 1/8 c. Ricotta cheese
• 2 each green chiles
• 1/2 Tbsp. ginger paste
• 4 tsp. butter
• salt to taste

1. Wash and soak the rice for 10 minutes.
2. Deep fry the Ricotta cheese in butter and keep aside.
3. Fry the onion and bay leaf in butter until brown; add chili powder, salt, cloves, cardamom, cinnamon, cumin seed, powder and water and boil.
4. Add carrot slices, rice, peas and fried Ricotta cheese and cook until the rice has absorbed all the water and each grain is separate.
5. Fry the potatoes and add it to the dish and cover the vessel.
6. At the end, add the coriander to garnish.
7. Serves 6.

rice, onion, carrot, cinnamon, peas, potato, coriander leaves, flour, salt, water, bay leaves, chili powder, cardamom, cumin, ricotta cheese, green chiles, ginger paste, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=427508 (may not work)