Ingredients :

          Basmati rice                  -        2 cups

          Water                            -        4 cups

          Mixed Vegetables

          (Cauliflower, Carrots,

          Beans, potatoes)           -        1½ kg

          Onions                          -        3nos (Sliced)

          Bay leaf                         -        1 no

          Shahjeera                      -        ½ tsp

          Ghee                              -        5 tbsp

          Mint, coriander leaves-          2 tbsp

          Salt                                -        to taste

To be a ground to a paste

          Ginger                           -        3 cms

          Garlic                            -        8 cloves

          Green chillies               -        3 nos

          Poppy seeds                  -        2 tsp

          Fennel                           -        2 tsp

          Coriander powder        -        2 tsp

          Chilli powder               -        ½ tsp

          Cloves                           -        4 nos

          Cardamom                    -        4 nos

          Cinnamon                     -        5 cms

Cooking time 20-25 mins. Approx. Serves 4-6

Method :

Pour water over the cooking plate in the cooking pan. Add the cleaned nice. Cover with the lid and allow rice to soak for 15 minutes. Add salt and diced vegetables. Heat ghee in a “Kadai”. Add shahjeera and bay leaf. Add sliced onion and fry till brown. Add the ground masala, fry for 2 minutes. Add mint and coriander leaves. Remove from fire and add the contents to the cooker pan. Stir gently and replace the lid. Switch on the cooker to “Cooking”. Stirring the biryani gently once half way through the cooking helps to distribute the flavours and seasoning uniformly. When the biryani is cooked, the switch will automatically move to the “Keep Warm” position. Let the biryani steam for 10-15 minutes before switching off the cooker and serving. Alternatively, leave biryani in the cooker in “Keep Warm” position, till time to serve (up to 4 hrs.)

Instructions :

 For 5.4 L Models: use 1½ times the quantities of the ingredients mentioned above if desired. Serves 6-8.

Note:

1. Mix the biryani lightly before serving.

2. Biryani can be garnished with fried nuts, raisins and boiled eggs.

Variation for minced Meat Biryani:

Omit vegetables, Soak 350 gms. of cleaned mincemeat in half a cup of curds for one hour. When the masala is fried, add meat with the curds and cook till dry. Then proceed as per Vegetable Biryani.

Tips for using 2-Dish Pan :

Place 1 beetroot, cut into 2, in the 2-Dis pan while cooking biryani. Peel, grate and use it in raitha.

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