Ingredients

• 20 cashewnuts
• 2 large onions, sliced
• 2 carrots, cubed
• 1/2 cup - peas, cooked
• 2 medium tomatoes, chopped
• 1/2 cup - beans, chopped
• 1/2 cup - ghee
• 1 green capsicum, deseeded and diced
• 2 tbsp - garlic, chopped
• 2 tbsp - ginger, chopped
• 3 tbsp - mint leaves, chopped
• 2 tbsp - coriander leaves, chopped
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder1 tsp - caraway seeds (shahjeera)
• salt to taste
• For Rice:
• 2 cups - basmati rice, soaked in water for 30 mins
• 2 brown cardamoms
• 4 bay leaves
• 6 cloves
• 6 black pepper
• 1 tbsp - lemon juice
• 1 tbsp - ghee

How to Make Feisty Vegetable Biryani

• Boil the rice along with its ingredients till fully cooked.
• Drain and keep aside.
• Ensure that the rice is firm and not soggy.
• Discard bay leaves and brown cardamoms.
• For vegetable masala:
• Heat 2 tbsps of ghee in a large pan and saute the cashewnuts till they start changing colour.
• Add the balance ghee (keep 2 tbsp in reserve) in the pan.
• Add the caraway seeds and when they start spluttering, add the onions and saute till transparent.
• Add the carrots, capsicum, beans and cook till done.
• In a separate pan, heat 2 tbsp of ghee.
• Add ginger and garlic, saute for a minute.
• Add tomatoes and saute for 3-4 mins on low heat.
• Now mix in the tomatoes, peas, salt to the vegetables, add coriander and mint leaves.
• Mix in the rice and cashewnuts with the vegetables. Use a light hand and take care that the rice does not break.
• Close with a tight fitting lid and seal with dough.
• Keep on low heat for 5-6 mins, preferably on a griddle.