Vegetable Biriyani

Ingredients:
2 Cups - Basmathi Rice
1- Carrot, Cut into Cubes
1 - Capsicum, Cut Length wise
1/2 Cup - Beans, Cut into 1 Inch Pieces
1- Onion, Cut Length wise
1 - Potato, Cut Length wise
1 Cup - CauliFlower Florets
1/4th Cup - Peas, Optional
1/4th Cup - Corn, Optional
1 TableSpoon - Ginger Garlic Paste

6 - GreenChillies

1 Cup - Mint Leaves
1 Cup - Corriander Leaves

1/2 Cup - Curd

2 TeaSpoons - Lemon Juice, Or adjust to your taste

2 - BayLeaves

1 Inch - Cinnamon Stick

4 - Cardomon, Whole

4 - Cloves

1 - Biriyani Flower, Optional

1 TeaSpoon - ShahJeera

Salt to taste

3 TableSpoons - Ghee / Oil

Procedure:
1. Grind GreenChillies, Mint and Corriander leaves and keep it aside.
2. Heat ghee/oil in a wide pan and add ShahJeera, bay Leaves, Cinnamon Stick, Cardomon, Cloves and Biriyani flower.

3. Once shahjeera seeds start to sputter, add ginger-garlic paste and fry it until you can smell the flavor. Then add onions and saute them for a minute.
4. Add potatoes first and cook them for 3-4 minutes. Later add rest of the vegetables and saute them for couple of minutes.
Note: The vegetables need not be cooked completely in this step as they will be cooked later.

5. Add curd and mint paste prepared above to the pan and mix well.
6. After 5 minutes add washed rice and water just enough to cover the rice in the vessel. This way each grain of the cooked rice will be separate.

7. Add Lemon Juice, salt and mix well. Cover the pan with a lid.
8. Simmer the stove and check on it after 15 minutes. The rice should be ready by then.
Note: If you feel, the rice is not cooked enough and the water is less, sprinkle some water, mix the rice and cover it with a lid and cook for some more time.
9. Vegetable Biriyani is ready to be served with Raita or Masala curry.