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Vegetable Biryani

This weekend I was going through my fridge and freezer and there are lot of veggies waiting for me to be used. The only thing that came to my mind was Vegetable Biryani!! This is a one dish wonder which is spicy yet healthy.


2 cups Basmati Rice
3 3/4 cups water
1 tbsp ginger garlic paste
4 Green chillies cut length wise
1 medium onion chopped 
1 Tomato chopped
1/2 cup Cabbage chopped
2 cups of desired veggies (I used carrot, Potato, Green Peas, Corn, Lima beans)
1 bunch cilantro
2 tbsp of chopped mint leaves
1 tbsp coconut powder
1/2 tbsp garam masala
2 tsp coriander powder
2 tbsp Olive oil
2 tbsp Ghee or Butter
Salt and red chilli powder per taste

Whole Garam Masala for Tempering

 2 tsp Cumin seeds
1 or 2 star anise broken into pieces (Anasapuvu)
1/2 tsp nutmeg powder (Jajikaya)
3 to 4 small barks of Mace (Javetri)
1 tsp Saunf/Fennel seeds(Sopu)
2 cardamom pods crushed
4 cloves(Lavangam)
1 inch cinnamon stick
3 Dried Bay leaves


Take rice into the rice cooker, wash, drain all the water and keep aside.
Heat oil and Butter in a pan and add the whole garam masala ingredients for tempering. Let them splutter. Add the onions, salt and green chillies and saute till onions look translucent. Add the Ginger garlic paste and fry for 2 minutes. Add the coconut powder and fry for a minute.
Add the cabbage, veggies, tomato and cook for 5 to 10 minutes till the veggies look soft and cooked.
At this point throw in the red chilli powder, garam masala powder, coriander powder and give it a good stir. Fry for 2 minutes. It is now time to add the coriander leaves and mint leaves. Add 3 3/4 cups of water and let it come to a boil. Check for seasonings and adjust as per your taste at this point.
Add the water mixture to the rice in the rice cooker.
Switch on the rice cooker and wait for the switch to click. Do not forget to turn on rice cooker switch to cook :)..
You can eat this dish on its own or can be served with Raitha.


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