Ingredients

• 3 cups - basmati rice (soaked for about half an hour)
• 2 tbsp -oil
• 2 tbsp - ghee
• Vegetables - 2 cups
• 2 - onion, medium (thinly sliced)
• 2 cups - chopped coriander
• 5-6 - green chillies- (or as per taste)
• 1/2 cup - mint leaves (optional)
• 1 cup - thick curd
• 2 tsps - tomato ketchup
• 1 tsp - red chilli powder
• 2 tsps - ginger paste
• 2 tsps - garlic paste
• 1 cup - coconut milk, fresh grated coconut( extract the milk twice)
• whole spices - cloves(4), cinnamon (1.5 inch piece), bay leaves (4), cardamom(5)
• 5 thin strands - saffron - (optional)
• fried cashewnuts(optional)
• salt (as per taste)

How to Make Spicy Vegetable Biryani

• Make a paste of coriander, green chillies and mint.
• Heat oil and ghee in a pressure cooker.
• Add the whole spices. Add chopped onions.
• When onions turn slightly brown, add the ginger and garlic paste. Saute well.
• Add the vegetables. Stir for 5 mins.
• Add the paste of coriander, green chillies and mint.
• Stir for 2-3 mins.
• Add the coconut milk and water (the quantity of the coconut milk and water should be 4.5 cups for 3 cups of basmati rice).
• Add ketchup and curd.
• Add red chilli powder and salt.
• Mix well.
• Reduce the fire to medium flame.
• When the mixture starts boiling, add the soaked rice.
• Pressure cook until 2 whistles.
• Add saffron strands and fried cashewnuts before serving.