Vegetable Briyani Restaurant Style

Ingredients:

• Beans -10 pieces
• Carrots - 2 medium sized carrots
• Peas - 1 Handful
• Onions - 2 medium sized onions
• Green chilles - 4 nos
• Garlic - 10 nos
• Chopped Ginger - 1 tbsp
• Ghee - 4tsp
• Oil - 2tsp
• Salt to taste
• Bay leaves - 1
• Basmati rice -2 cups
• Lemon juice - 1tsp
• Saffron - 10-12 pieces
• Biryani Masala Powder :
• Dhaniya seeds - 2tbsp
• Bay leaves - 2
• Red Chilly round - 4
• Cinnamon sticks - 2
• Cloves - 1tsp
• Cumin seeds - 1tsp
• mace - 2
• nutmeg small - 1
• Black cardomom - 2 to 3
• Star anise - 7 to 8
• Green cardomom - 10 to 12
• Pepper - 2tsp
• Sonf - 1tsp

Method:

• First dry fry all the malasa items one by one and then grind it.
• Wash and drain basmathi rice.
• In kadai, pour a tsp of ghee and then fry the bay leaves.
• Then fry the drained basmathi rice along with it.
• Then put this in a cooker vessel or Rice cooker.
• Again pour a tsp of ghee in kadai and add all the chopped vegetables one by one into the kadai and fry well.
• Side by side grind the green chilly, ginger and onion in a mixie grinder.
• Then pour the grinded masala into the kadai along with the vegetables and mix well.
• Then add salt and one tbsp briyani masala powder to it and mix well.
• After it has cooked well, pour this masala into the basmathi rice and mix well.
• Then pour 4 cups of water into it and then add 1 tsp lemon juice and 1 tsp oil.
• Then mix well and add salt if required.
• If you are using pressure cooker keep it for 3 whistles.
• Put saffron strands in a cup of little water.
• After taking out the Briyani, pour the saffron water into it and mix well.
• Now its ready to serve.
• Onion raitha is the best side dish for this.

Notes:

• Instead of big onion you can use small onion also. It will give nice taste

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