1. Basmati rice - 2 cup
2. Onion - 1 medium sized
3. Tomato - 1 medium sized
4. Carrot - ½ cup
5. Beans - ½ cup
6. Green peas - ½ cup
7. Green chili - 2
8. Coriander leaf - ¼ cup
9. Turmeric powder - 1 teaspoon
10. Coriander powder - 2 tablespoon
11. Cumin powder - 1 tablespoon
12. Chili powder - 1 teaspoon
13. Garam masala - ½ tablespoon
14. Curd - 2 tablespoon
15. Salt to taste
16. Ginger garlic paste - 2 teaspoon
17. Mint - 5-8 leaves
18. Cashew nuts - 4-8 pieces
19. Cinnamon - 1 inch stick
20. Cardamom - 2
21. Cloves -2
22. Bay leaf -2
23. Star anise -1
24. Oil - 1 tablespoon
Preparation:
1. Soak basmati rice for 15 min
2. Clean and cut all the vegetables. In a bowl mix curd, salt, turmeric powder and vegetables and set aside for 15 min
3. Grind onion, tomato, coriander leaf, mint leaf, ginger garlic paste, cashew nuts into a smooth paste
Procedure:
1. In a pressure pan, heat oil, add Cinnamon, Cardamom, Cloves, Bay leaf, Star anise
2. When nice aroma comes out of it, add the onion tomato paste and saute for 2 min in medium flame
3. Then add the marinated vegetables and stir for 2 min
4. Add chili powder, coriander powder, cumin powder and garam masala and mix well
5. Now add the basmati rice and stir well
6. Add 2½ cup of water and keep in high flame
7. As the water begins to boil, add salt to taste and keep stirring
8. When rice is half cooked and is in semisolid state, close the lid and cook for one whistle
9. Yummy biriyani is ready to serve