Quick and easy Vegetable Biryani

• 11/2 cup long grained rice ( basmati)
• 1/2 cup carrots chopped 1/2″ length cubes
• 1/2 cup french beans cut into 1/2″ length pieces
• 1/2 cup fresh green peas
• 1/2 cup whisked curds
• 20 to 25 mint leaves roughly chopped
• 1 tsp crushed kasoori methi
• 3 tbsp oil
• 2 tsp cumin seeds/ caraway seeds
• 1 bayleaf
• 1 black elaichi ( masala elaichi)
• 2 cloves
• 1″ stick of cinnamon
• 5 to 6 medium sized onions cut finely lengthwise
• 2 tsp ginger garlic paste
• 4 green chillies slit lengthwise
• 1/8 tsp turmeric powder
• 2 tsp red chilli powder ( adjust to taste)
• 1/2 tsp garam masala powder
• Salt to taste
• 2 to 3 drops of KEWRA ESSENCE or BIRYANI Flavour essence ( depends on how concentrated it is)

• Wash rice at least three times to get rid of the excess starch. Drain the water and keep aside.
• Heat  oil in a nonstick/ ceramic pan. Add bay leaf, cloves, elaichi, cinnamon. Add cumin seeds, when they crackle add onions and saute till brown.
• Then add 2 to 3 tbsp water, mix well, add ginger garlic paste, saute well, add turmeric powder, kashmiri chilli powder, green chillies.
• Add whisked curds and saute till the mix is even for about 5 minutes, then add mint leaves and saute well.
• Add the chopped vegetables one after another, add 11/2 cups water and when the vegetables are half cooked add soaked rice, kasoori methi and 11/2 cups water, garam masala and Biryani Essence and stir well,add salt to taste and cover and cook till done.
• Serve hot with raita of your choice.

• The most important tip that I learnt from Chef Kunal Kapoor’s recipe was the use of Kewra water. I have added biryani essence. It gives the perfect unique flavour to the biryani.
• DO NOT ADD IN EXCESS as it can spoil the flavour of the biryani, so first see how concentrated it is and then add drop by drop.
• The onions must be browned to get the perfect  aromatic flavour.

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