Vegetable Biryani

• Long grain rice- 1cup
• Fresh green beans- 10 (sliced)
• Cauliflower- 1/2 (cut into florets)
• Carrot- 1 (sliced)
• Fresh peas- 1/2 cup
• Mushrooms- 5
• Onions- 2 (chopped)
• Cinnamon- 1 piece
• Cloves- 3
• Cardamom pods- 3
• Cumin seeds- 1 tsp
• Red chili powder- 1 tsp
• Salt
• Ghee or Dalda- 5 tablespoons
• Chopped cilantro (coriander)

Grind the cloves and cinnamon coarsely. In a large heavy pan heat the ghee or dalda and fry the ground cinnamon, cloves & cardamom pods. Add the cumin seeds & onions and fry until golden. Put the chili powder in it. Then add all the vegetables and cook for 5 minutes. Lower the heat and add the rice and fry until all the ghee or dalda has been absorbed. Then add salt and 2 cups of water. Using a tight fitting lid cover the pan. Bring this to a boil by raising the heat. Then reduce the heat and cook for about 30 minutes or until rice & vegetables are done. Garnish with chopped coriander. Serve hot with any kind of salad, mint, coriander chutney and curry.

You can also do this in the oven at 325°F for about 25 minutes.

Serves: 2