Veg-dum-biryani......

Ingredients........

For The Rice
1 1/2 cups long grained rice,soak for 30 min
1 bayleaf
1 /2 inch cinnamon
2 clove
2 black pepper
1 cardamom
salt to taste


Vegetable and gravy......
1 1/2 cups chopped vegetables (capsicum,carrots , peas , cauliflower , french beans and potatoes,brinjal,any veg of your own)
2 tbsp oil
1/2 tsp cumin seeds
5-6 curry leaves
1 medium  chopped onions
2 tsp ginger-garlic -green chilli paste
2 red chilly
1/4 tsp turmeric powder
2 tsp coriander powder
1 tsp chilli powder
1/2 tsp garam masala
1 cup chopped tomato
2 tsp Resins
 2 tsp cashew nuts
1/2 cup milk
1/4 cup fresh curds (dahi)
1/4 cup finely chopped coriander (dhania)
a few drops of edible saffron colour
2 tbsp ghee



Method.....

Step 1
Combine 4½ cups of water, bayleaf, cinnamon, clove, cardamom, rice and salt in a deep non-stick pan, cover with a lid and cook on a medium flame for 10 to 12 minutes or till the rice 70% is cooked.but not completely,dont use pressure cooker for this step.Strain the rice using a strainer and keep aside.

Step 2
Combine the milk coriander and saffron colour in a bowl and mix well,keep aside.


Step 3

Make sure that your container is heavy bottom otherwise the recipe starts burning the oil in a heavy bottem deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions,curry leaves,red chilly, ginger-green chilli paste, turmeric powder, coriander powder, chilli powder and garam masala and saute on a medium flame for a few seconds,add resins and cashew nuts cook till onions turn golden brown.
Add the tomatoes cook for 4 to 5 minutes.
Add the mixed vegetables,salt and curd and mix and cook on a medium flame for another  3 to 4 minute.


Step 4
Take out 1/2 of the above cooked vegetables out from container for 2nd layering.
Pour in 1/2 portion of cooked rice and spread or level it with spoon.
Pour 1/2 of milk and safron mixture evenly on rice and spread half of freshly chopped coriander evenly.
Add remaining 1/2 prepared vegetable gravy on it and spread it evenly.
Top it with the remaining 1/2 of the rice  and spread it evenly.
Pour remaining milk and coriander evenly
Pour the ghee evenly over it and cover it with a heavy lid.
Cook for 5 min on slow flame
Place the container on a non-stick tava (griddle) and cook on a slow flame for 15to 20 minutes.
Serve hot with raitha or plane curd.your own choice.