Mom's Easy Vegetable Biriyani

Ghee + Oil - 3 tbsp.

Whole Garam Masala - Cinnamon - 1 stick, Clove - 4, Cardamom - 2, Bay Leaf - 1, Star Anise - 1

Cumin seeds - 1 tsp Onion - 1, chopped Green Chilli - 2, slit Ginger Garlic Paste - 2 tsp Tomato - 1 Mixed Vegetables - Potato - 1, diced, Carrot - 1, diced, Peas - 1/4 cup, Cauliflower - 1/4 cup florets, Beans - 1/4 cup, diced Salt & Pepper Turmeric - 1 tsp Chilli Powder - 1 tsp Fennel Powder - 1 tsp Garam Masala - 1 tsp Rice - 2 cup ( Seeraga Samba or Basmati), soaked in Water for 30 min. Coconut Milk - 1 cup Lemon Juice Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Whole Garam Masala and Cumin seeds.

Add Onion and Green Chilli; cook until the Onion turns translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Add the Mixed Vegetables and mix well so the masala coats all the Vegetables.

Season the Vegetables with Salt, Pepper, Turmeric, Chilli, Fennel and Garam Masala Powder. Cook closed for 3 min.

Now add the Rice and mix well so the Masala coats all kernels of the Rice.

Finally add Coconut Milk and 3 cup Water. Cook closed for 12 min in medium heat and 5 min in simmer.

Garnish with Lime Juice and Cilantro.

Serve hot with Raita.

Pattani Masala

Oil – 2 tbsp.

Red chillies – 2

Coriander seeds – 1 tbsp.

Cinnamon stick – 1

Cloves – 2

Onion – 2, diced

Tomato – 1, diced

Pattani – 1 cup, soaked overnight and pressure cooked for 3 whistles and mashed

Fennal seeds – 1 tsp

Curry leaves

Turmeric – 1/4 tsp

Salt – 1 teaspoon or as per taste

Heat 1 tsp Oil in a pan and dry roast Red chillies, Coriander seeds, Cinnamon stick and Cloves for few seconds and remove from heat. In the same pan add one more tsp of Oil and saute Onion pieces for a few seconds. Then add Tomato pieces and fry for a few more seconds. Allow this mixture to cool down and grind to a smooth paste.

Heat 1 tbsp Oil in a pan and temper Fennel seeds and Curry leaves,

Add the ground paste, along with Turmeric powder and required Salt. Saute for a few min.

Now add the cooked Peas along with 1 cup of the Water in which it is cooked and mix well.

Cook closed for 5 min and serve warm with Chapati.

Jeera Rice

Ghee + Oil - 4 tbsp.

Cumin - 2 tsp

Raw Rice / Basmati Rice - 2 cup, washed and soaked in Water for 30 min

Salt

Lemon Juice

Cilantro

Heat Ghee and Oil in a pressure cooker.

Temper Cumin seeds.

Add the soaked Rice and stir well until the Masala coats all kernels of the Rice.

Add in 3 1/2 cups Water and required Salt.

Cook Closed for 3 whistles or on medium heat for 10 min followed by 5 min in simmer.

Once the pressure is released in the cooker gently fluff the Rice and squeeze Lemon Juice on top of it.

Garnish with Cilantro.