Kashmiri Biryani

Good rice dish

INGREDIENTS:

1. 600 gms. Basmati Rice.
2. 100 gms. each of peas, potatoes, carrots, spinach, french beans and cauliflower.
3. 25 gms. each of peeled almonds and cashewnuts (powdered or small pieces).
4. 1 tbspn each of green chili, garlic and ginger paste.
5. salt & garam masala or punjabi masala according to taste.
6. 2 - 2.5 tspn. red chilli powder.
7. 1 tspn. turmeric powder.
8. 1/2 cup curd, about 2 tspn. lemon juice.
9. 1 tspn. powder yellow colour (optional).
10. cloves, tej patta, dalchini according to taste.
11. 2 medium sized tomatoes' puree , 3 large onions.
12. 1/2 cup each of milk and melted ghee or oil.

DIRECTIONS:

1. Prepare rice & cut the vegetables into small cubes & boil them till sufficiently soft.
2. Fry the pieces of alomond & cashewnut till little brown.
3. Heat ghee in a handi, & fry the onions till golden brown.
4. Make a mixture of curd, garlic, ginger, salt, garam masala, turmeric, red chilli powder & fry with onions for 2-3 mins. Add the nuts & tomato puree & fry for 4-5 mins. on medium flame.
5. Add peas & stir for some time. Add rest of the vegetable & little water & cook on low flame till the gravy is thick enough.
6. Optional Add color to the rice & toss the rice a little.
7. Line a handi with foil & arrange 2/3rd rice on it. Add the vegetable gravy then spread the remaining rice on top.
8. Sprinkle milk & lemon juice on top evenly & garnish with coriander leaves & grated carrot.
9. Keep it covered for appox. 5-6 mins. so that the aroma stays.
10. Serve hot with mint-curd.