Vegetable Biriyani

2 Cups Basmati Rice

Wash and soak rice for 30 minutes.

20 Mint Leaves
8 Green Chilies
6 Garlic, Big
1 Tsp Fennel Seeds
2 Cardamom
2 Cloves
1 Star Anise
1/4 Cup Water

Grind all the above with water

3 Tbsp Oil

2 Bay Leave
1 Tsp Cumin Seeds

1 Onion, Chopped

1 Tsp Sambar Powder / Red Chili Powder

2 Carrot, Chopped
20 Beans, Chopped
1 Cup Frozen Peas
1 Potato, Chopped

20 Small Cauliflower Florets

3 Cups Water
3 and 1/4 Tsp Salt

Heat oil in pressure pan, add bay leave and cumin seeds.

Add onion, fry for 5 minutes in medium flame.

Add ground masala and samabar and fry in medium for 2 minutes.

Add carrots, beans, peas and potato, fry for 2 minutes.

Add drained and soaked rice and mix it.

Add water, salt and mix well. Bring it to boil.

Add cauliflower at this stage and mix well, cover the lid.

Pressure cook for 2 whistles in medium flame.

4 Stems Coriander Leaves

Top with coriander leaves.

Taste Note: Tastes Good
Yields: 10 Cups (Probably 1 to 2 cups became waste, since the bottom layer became black, i threw it away)
Source: rakskitchen