Ingredients

• 1 cup - lotus roots (chopped)
• 2 - carrots (chopped)
• 1/4 kg - beans (chopped)
• 2 - potatoes (chopped)
• 1/2 cup - green peas (frozen)
• 2 - onions (chopped finely)
• 3 - tomatoes (chopped)
• 2 - green chillies (slit opened)
• 2 tsp - ginger-garlic paste
• 1/2 tsp - turmeric powder
• 1 tsp - red chilli powder
• 2 tsp - coriander powder
• 1 tsp - garam masala
• salt to taste
• 2 cups - basmati rice
• 1 cup - coconut milk
• 2 - whole spices (bay leaves, cloves, cinnamon stick, cardamoms)
• 1/4 cup - mint leaves (chopped)
• 2 tbsp - coriander leaves (chopped)
• salt to taste
• Oil as needed
• 1 tbsp - ghee
• 1 tbsp - lemon juice

How to Make Mixed Vegetable and Lotus Root Biryani

• Marinate the lotus roots with a tsp of ginger-garlic paste, red chilli powder and salt. Leave aside for an hour.
• In the meantime, soak the rice for 15 minutes and drain the water.
• Heat a few drops of oil and roast the rice until it gets a shiny texture. Keep aside to cool.
• Heat a heavy bottomed vessel with enough oil and ghee and fry the whole spices until golden brown.
• Add the chopped onions, ginger-garlic paste and saute until the onions are translucent.
• Add the green chillies, marinated lotus roots and tomatoes. Cook until the tomatoes turn mushy. Add the chopped carrots, chopped beans and saute until the vegetables gets half cooked.
• Add the green peas and potatoes cook everything along with chilli powder, turmeric powder, garam masala, salt, coriander powder and mint leaves for a few minutes.
• Add a cup of coconut milk and 2 cups of water to the vegetables. Bring everything to boil and add the basmati rice.
• Check for salt. Cover and cook for 5 minutes on high flame.
• Now reduce the flame to simmer and cook the rice well.
• Add the coriander leaves and lemon juice and give a stir.
• Serve with raita.
• Recipe courtesy: Priya Easy N Tasty Recipes