INGREDINETS:
- Basmati rice – 2 cups
- Onion, thinly sliced – 1 cup
- Carrots, peeled and cut in to small cubes – ½ cup
- Green peas – ½ cup
- Ghee – 2Tbsp
- Oil – 1 Tbsp
- Ginger-garlic paste – 1 Tbsp
- Green chilies , slit lengthwise – 3 nos
- Turmeric powder – 1/8 tsp
- Biriyani masala – 1 tsp
- Cashew nuts – 1/4 cup
- Raisins – 1/4 cup (optional)
- Salt to taste
- Water – 4 cups
- Lemom Juice – 2 Tsp
METHOD::
- Wash well and soak the rice in water for half-an-hour.
- Heat 2 tbsp of ghee in a rice cooker .
- Now add ginger garlic paste, sliced onion and green chillies and sauté well.
- To this add carrots, green peas, turmeric powder, biriyani masala, socked rice, salt and 4 cups of water, mix everything well.
- Add lemon juice and mix well.
- Close the cooker with its lid and cook them for 2 whistles.
- Meanwhile heat 1 tbsp of oil in a pan and fry 1/4 cup of onion and keep it aside.
- Heat 1 tbsp of ghee in another small pan and fry cashew nuts and raisins separately till become golden color. Keep it aside.
- After full pressure going out from the pressure cooker , open the lid and transfer the well cooked spicy rice and vegetables mix to a large shallow bowl or plate.
- Garnish tasty vegetable biriyani with fried onions, cashew nuts, Raisins and serve hot with Raita, Paneer butter masala, Cauliflower Masala or Aloo - Green peas korma or mushroom-potato curry. It goes very well with raita and chicken curry too.
