Ingredients

• 1.5 cups - basmati rice
• 250 g - cauliflower
• 2 - medium sized potatoes
• 2 - medium sized onions
• 50 g - green peas
• A few cloves, cinnamon stick, black pepper, big black cardamom, a bay leaf or two (everything whole)
• Oil - 3 tbsp
• Salt - to taste
• 1 - medium tomato, chopped
• 1/2 cup - yogurt
• 1 tbsp - ginger-garlic paste
• 1.5 tsp - haldi powder
• 2 tbsp - cumin-coriander powder
• 2 tsp - red chilli powder

How to Make Sassy Vegetable Biryani

• Wash rice, put into boiling salted water for 5 mins and drain. Keep aside.
• Chop the onion and fry with whole garam masalas until brown.
• Cut all the vegetables into big pieces and add to the onion mix.
• Add chopped tomatoes, yogurt, salt, ginger-garlic paste, haldi powder, red chilli powder and cumin-coriander powder.
• Stir until all the vegetables are well-coated with spices.
• Spread the rice over the vegetables.
• Cover with aluminium foil and cook on very low flame for about 60-70 mins.
• Check every 15 mins or so for water.
• Normally no water is needed. It will cook in the juices of vegetables and yogurt.
• Garnish with chopped coriander leaves, fried cashews (if desired) and serve with raitha.