Vegetable Biriyani

mmm, What to cook for lunch??? I decided on making a Teff bread but unfortunately I dont have Teff Flour (the idea of Teff bread came to mind while I was watching History channel). I was in no mood for a shopping spree now and I was lazy too so thought of finishing off lunch quickly I had Carrots and Lima Beans so why not ahem Veg Biriyani the easy way I mean in just 20 mins (I did the chopping while things were cooking on the stove).



Ingredients:

Onion - 1 medium
Tomato - 1 large
Carrot - 1 medium
Lima Beans - 1/2 cup
Chilli Pwd - 1 tbsp
Green Chillied - 2 slit in the middle
Turmeric Pwd - 1/4 tsp
Coriander Pwd - 1 tbsp
Cumin Pwd - 1/2 tbsp
Ginger - 1 inch
Garlic - 3 cloves
Cloves - 2 nos.
Cinnamon Stick - abt an inch
Cardamom - 2 nos.
Bay Leaves - 2 nos.
Cooking Oil - 3 tbsps
Cashewnuts - 2 tbsps

Basmati Rice - 2 cups
Water - 4 1/4 cups

Garnishing:

Bread - 1 slice
Butter
Coriander Leaves few stalks

Method:

1. In a pressure cooker heat Oil add Cinnamon, Cloves, Cardamom and Bay Leaves - once they change color add the Onions and cook until color changes drop the Green Chillies and Cashews.
2. Crush in the Ginger and Garlic once smell disappears add Chilli Pwd, Turmeric Pwd, Coriander Pwd, Cumin Pwd mix well and cook for 2 mins.
3. Mix in chopped Carrots and Lima Beans and cook with 1/4 cup of Water.
4. Add the chopped Tomatoes and cook until soft and tender. Now mix in the washed Rice and let it absorb the masala.
5. Pour the remaining Water and adjust Salt and cook until the Rice absorbs the Water (now almost all the water would be consumed) close the lid and fix the weight and cook for just 5 mins. 6. Remove the lid and sprinkle Coriander Leaves. Toast a slice of Bread and dab it with Butter, slice it and mix with Rice.



Serve with: Raita or Side Dish