Vegetable Biryani

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Ingredients list for Vegetable Biryani

• 1 1/2 cups Basmati Rice
• 2 medium Carrots
• 2 medium Carrots 1/2 inch pieces
• 15 French beans 1/2 inch pieces
• 10-12 florets Cauliflower
• 1 cup Green peas shelled
• to taste Salt
• 8 Green cardamons
• 1 Black cardamom
• 15 Cloves
• 1/2 inch stick Cinnamon
• 1 Bay leaf
• 1/2 teaspoon Caraway seeds (shahi jeera)
• 1 1/2 tablespoons Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 1 tablespoon Red chilli powder
• 1 tablespoon Coriander powder
• 1/2 cup Yogurt
• 1/2 teaspoon Rose water
• a few strands Saffron (kesar)
• 1 cup Fresh tomato puree
• 1 teaspoon Garam masala powder
• 2 tablespoons Fresh coriander leaves chopped
• 2 tablespoons Fresh mint leaves chopped

Method

1. Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
2. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
3. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.