Vegetable Biryani

How to Prepare

1. Rinse 10 cups of basmati rice under cold 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 4 tablespoons of ginger-garlic paste and cook for 2 minutes.
7. Add 2 cups of chopped tomatoes and cook until soft, about 5 minutes.
8. Add 5 cups of mixed vegetables (carrots, beans, peas, potatoes) and stir well.
9. Add 4 tablespoons of biryani masala
10. 2 teaspoons of turmeric powder
11. 2 teaspoons of red chili powder, and salt to taste. Mix well.
12. Add the rinsed basmati rice and gently mix to coat the rice with the spices.
13. Pour in 20 cups of water and bring to a boil. Reduce heat to low, cover, and cook for 20-25 minutes until the rice is fully cooked and water is absorbed.
14. Garnish with 1 cup of chopped coriander leaves and 1 cup of fried cashews. Serve hot with raita.