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Vegetable Biryani (Method 2)

This is version I made first within few weeks after my marriage. I am not a big fan of coconut. Infact till couple of years I don’t eat dishes with coconut. So right after marriage my husband ask for biryani I was not sure how to do it. I never bothered to learn from my mum as she uses coconut gravy to make her version of biryani (which I have posted earlier). So I have to rely on my bible those days — Malika Badrinath. When I saw this version, I jumped out of joy. It is my regulars whenever I invite guest at home. It is definitely healthier version and taste wise it is different from traditional versions but really yummy!
Ingredients:
Basmathi Rice – 1 Cup
Fresh Thick Curds – 1 Cup ( I have used non fat version)
Water – 1 Cup
Mixed vegetables – 2 cups
Oil – 1 tablespoon
Onion – 2 sliced thin lengthwise
Salt as required
Lemon – 1 
Finely cut mint leaves – 11/2 tablespoon
Cinnamon – 1inch
Cloves – 2
Cardamoms – 2
Ghee – 1 teaspoon
Bay Leaves – 1


Grind together:
Cashewnuts – 1 tablespoon
Small onion – 10
Garlic – 7-8
Ginger – 2 inch (cut into pieces)
Coriander Leaves – 2 tablespoon
Green chillies – 6-8 (per your spice level)



Method:


Wash and soak rice for 10 mins. Drain water and fry for 2 mins in half a teaspoon of Ghee. Keep it aside


Heat the kada, Add 1/2 tablespoon of oil Fry all the ingredients under grind together and grind it to smooth paste when it is cooled down

Heat Kada, Add oil and rest of ghee when it is hot add all the spices Bay Leaves, Cinnamon, Cloves and Cardamoms and fry till nice aroma comes. Add Onion and  fry till it is translucent. Add all the vegetables and cook  with salt till vegetables are tender in medium flame

Add all the vegetables and cook  with salt till vegetables are tender in medium flame. Add grinded paste and mix it well . Let it boil till nice aroma comes.

Add beaten yogurt and mix it well. Add one cup of water. 

When it start to boil add rice, Mint leaves and transfer to rice cooker and cook it



If you are using pressure cooker than cook it with weight on for 10 mins. You can put weight the moment you close the lid as the gravy is brought to boil before adding rice.

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