Directions

Preparation 1

1. In a pot of water, soak washed basmati rice together with 1 bay leaf, 1 inch cinnamon, 2 cloves, 1 star anise, .5 tsp black pepper corns and 1 tsp shahi jeera for 15 minutes

Preparation 2

1. Add yoghurt, Biryani Masala, lemon juice, salt to mixed vegetables in a bowl and keep aside

Main dish

1. Heat 3 tbsp oil or ghee in a pot
2. Add 1 bay leaf, 1 inch cinnamon, 2 cloves, 1 star anise, .5 tsp black pepper corns and 1 tsp shahi jeera and saute for just 30 seconds
3. Add sliced onions, chopped green chillies and salt. Saute until onions turn light golden
4. Add crushed garlic/garlic paste, crushed ginger/ginger paste, 1/4 cup chopped mint leaves and 1/4 cup coriander leaves. Saute for a minute
5. Add prepared vegetable mixture. Cook until vegetables are soft and simmer
6. Meantime, place pot of soaked rice and whole spices to cook. Add salt and cook until rice is 3/4 cooked. Remove from heat and drain water.
7. Place sliced tomatoes, fried onions over vegetables. Spread 3/4 cooked rice on top, evenly.
8. Pour 1 tbsp ghee over the rice, add fried onions, 1/4 cup chopped mint leaves and 1/4 cup coriander leaves
9. Simmer for 10 minutes and serve hot vegetable biryani with raita.

Raita

1. Mix salt, chopped onions, cucumber and tomatoes to yoghurt. Add water as per required consistency and mix well. Garnish with chopped coriander leaves and serve with hot biryani.