Vegetable Biriyani

• 1 cup Basmati Rice
• 0.5 cups Tomato
• 0.5 cups Big onion
• 1 cup Vegetables(green peas, cauliflower, potato, carrot, beans)
• 2 teaspoons Ghee (Clarified butter)
• 2 teaspoons Cooking oil
• 10 pieces Garlic
• 1 piece Cinnamon
• 3 pieces Cardamom
• 1 piece Bay leaf
• 4 pieces Cloves
• 1 piece Star anise
• 1 piece Black stone flower
• 1 teaspoon Fennel seeds
• 1 piece Green chilli
• 1 handful Coriander leaves
• 1 piece Ginger
• few pinches Salt
• 2 cups Water
• 1 handful Mint leaves

1. Wash and soak the basmati rice in 2 cups of water for 30 minutes.rnGrind green chilli, fennel seeds, ginger and garlic to a fine paste.rnIn a pressure cooker, add ghee and oil.rnAdd cinnamon, cardamom, cloves, star anise, bay leaf and black stone flower, saute till nice aroma comes.rnAdd chopped onions and saute till the onion changes in colour.rnAdd tomatoes and saute till it becomes soft.
2. Now add the ground paste (green chilli, fennel seeds, ginger and garlic).rnSaute till the raw smell goes off.rnNow add all the vegetables and saute for few minutes.rnAdd the coriander and mint leaves.rnAdd the soaked basmati rice along with water.rnCheck for salt.rnMix well and close the lid.rnPressure cook for 2 whistles.rnAfter few minutes open the lid and serve the vegetable biriyani with any gravy.

basmati rice, tomato, onion, vegetablesgreen peas, butter, cooking oil, garlic, cinnamon, cardamom, bay leaf, cloves, anise, black stone flower, fennel seeds, green chilli, handful coriander leaves, ginger, salt, water, handful

Taken from food52.com/recipes/40924-vegetable-biriyani (may not work)