Vegetable Biryani

How to Prepare

1. Rinse 10 cups of basmati rice thoroughly in water until the water runs clear. Set aside.
2. Heat 1 cup of ghee in a large pot over medium heat. Add 4 cinnamon sticks
3. 8 cloves
4. 8 cardamom pods, and 4 bay leaves. Sauté for 1-2 minutes until fragrant.
5. Add 4 sliced onions and sauté until golden brown, about 8-10 minutes.
6. Add the ground masala paste (from pre-processing) and cook for 5 minutes, stirring continuously.
7. Add 5 cups of mixed vegetables (carrots, beans, peas, potatoes) and mix well. Cook for 5 minutes.
8. Add the rinsed basmati rice to the pot and stir gently to coat the rice with the masala.
9. Pour in 20 cups of water and add salt to taste. Bring to a boil.
10. Reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes or until the rice is cooked and water is absorbed.
11. Garnish with 1 cup of chopped coriander leaves and 1/2 cup of fried cashews. Serve hot with raita or salan.