Veg Biriyani

Rice   -   2 cup

Curd   -  1 cup

Water   - 3 cups full

Cubed and  fried potato – 1 large

Peas   - 2 tbsp

Onion  fried -  2

Green  chilli    -  2

Ginger garlic paste  - 1 tbsp

Garm masala powder   -  1 tsp

Turmeric powder   -  ½ tsp

Oil     - 1 tbsp

Ghee  - 2 tbsp

Cashew nuts and sultanas  - 2tbsp

Whole spices

Cardamom    -   10

Cloves            -    8

Cinnamon      -       3 inch

Maize of nutmeg  - 1 full

Mint leaves     -  ½ cup

Coriander leaves  - ½  cup

                         On a low flame,  in  a wok pour oil and ghee  add nuts, whole spices, sultanas

fry for a minute,  turn  off  flame and remove a teaspoon of  whole spices to powder

and use in the end. Keep aside.

 In the wok  add washed rice and  sauté  rice on low flame  till dry.

Take out rice and keep aside.

On low flame,  in the wok   pour curd   add ginger garlic paste, turmeric  powder,

garam masala powder, green chilli, a part of fried onion, half of coriander leaves and

mint leaves , salt.  Let   it boil   now add 3 cups of water as it boils add rice.

Now   close the wok   with a lid covered in a kitchen towel.  Cook for 5 minutes on

low flame . Now add fried potato cubes and peas.

 On low flame keep a  frying  pan .

 After   5 minutes take out the wok with

boiling  rice with the lid,  keep on the frying  pan for 5 more minutes.

Open the lid  sprinkle the kept  aside  -  fried onions,  mint, coriander leaves, cashew, currents

And powdered   whole spices   which were kept aside.

Serve  with raita and pappad.

To get fried onion, slice thinly onions and deep fry till golden brown.

And take out.

In  that remaining  oil deep fry the skinned and small  cubed potatoes

Golden.