Karnataka Style Biryani

How to Prepare

1. Rinse and soak the basmati rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for 1-2 minutes until fragrant.
3. Add sliced onions and sauté until golden brown, about 5-7 minutes.
4. Add ginger-garlic paste and green chilies. Cook for 2 minutes.
5. Add chopped tomatoes and cook until they turn mushy, about 5 minutes.
6. Add chopped vegetables (carrots, beans, peas, potatoes) and mix well. Cook for 5 minutes.
7. Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
8. Add the drained rice and gently mix to coat the rice with the masala.
9. Pour in 40 cups of water and bring to a boil. Reduce heat to low, cover the pot, and cook for 20-25 minutes until the rice is fully cooked and water is absorbed.
10. Garnish with chopped coriander leaves and fried cashews. Serve hot with raita or salan.