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, Mushroom - 1/4 cup, Bell Pepper - 1/4 cup, Baby Corn - 1/4 cup 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 chili; cook until the onion turns translucent.

Add ginger garlic paste and cook until the raw smell goes away.

Add the tomatoes and cook covered until soft.

Add the mixed vegetables and mix well so the masala coats all the vegetables.

Season the vegetables with salt, pepper, turmeric, chili, fennel, and garam masala powder. Cook covered for 3 minutes.

Now add the rice and mix well so the masala coats all kernels of the rice.

Finally, add coconut milk and 3 cups of water. Cook covered for 12 minutes on medium heat and 5 minutes on simmer.

Garnish with lime juice and cilantro.

Serve hot with raita.