Ingredients

• 2 cups - rice
• 1 cup - lentil (masoor dal)
• 1 cup - grated coconut
• 4 - red chilli
• 1 tsp - cumin seed
• 5 tbsp - oil or ghee
• 2 tbsp - cashew nuts, split
• 3 - cardamom
• 2 pieces - cinnamon
• 1/2 cup - peanuts
• 1/2 cup - onion, sliced
• 1/2 cup - potato, peeled cubed
• 1/2 cup - carrot, cubed
• 1 tsp - turmeric powder
• 1/2 cup - tomato, chopped
• 3 tbsp - curds
• 2 tbsp - raisins
• Salt, to taste

How to Make Special Vegetable Biriyani

• Wash rice and lentil. Drain and keep aside.
• Grind coconut, red chilli and cumin seeds to a paste. Add 6 cups of water. Strain after 15 mins. This is the stock.
• Heat ghee or oil in a thick bottomed vessel.
• Add cashew nut, fry till golden brown, drain and reserve.
• To the remaining oil in the vessel, add all the vegetables, fry well, drain and reserve.
• Add cardamom and cinnamon to the oil in the vessel. After few seconds, add onion and fry till golden brown.
• Add rice, lentil, salt and turmeric.
• Fry for 2-3 mins. Add the stock.
• When the stock begins to boil, cover the vessel with a lid and lower the heat.
• When the rice is cooked add the vegetables.
• After 5 mins, add tomato, cashewnut, raisin and curds.
• Mix gently, cover and cook on low flame, toll rice and vegetables are done and all the liquid is absorbed.