Vegetable Biryani

I'm going to share an authentic biryani recipe with you now. I did not create this recipe, in fact my aunt Radhika came up with this absolutely delicious recipe....
Trust me, once you taste this you will never eat biryani at restaurants.

This recipe involves a lot of procedures. Try to find somebody to help you or do it on a day when you have all the patience in the world!

Here we start -

First, chop the vegetables. Carrot, potatoes, beetroot, knol khol and capsicum have to be diced. Beans have to be cut into long strips. Small onions have to be just peeled. Don't chop them. Clean pudhina, pluck the leaves. Make sure you don't use the stem. Let me give you the quantities now -

Carrot - 3/4 cup
Beans - 3/4 cup
Potato - 3/4 cup
Capsicum - 3/4 cup
Small onion - 1 cup
Beetroot - 1/2 cup
Knol khol - 1/2 cup
Pudhina - 1/2 bunch

Steam each vegetable separately. Cook only till half done. Heat 2 tbsp refined oil and 2 tbsp ghee in a pan and toss the vegetables, again separately.

Soak 1 cup Basmati rice for 20 minutes.

Meanwhile grind the following into a smooth paste, adding very little water -

Clove - 8
Cardamom - 4
Poppy seeds - 2 tsp
Saunf - 1 tsp
Cinnamon - 4 sticks
Green chilli - 4
Red chilli - 2
Coriander seeds - 1 tsp
Pepper - 6
Coconut - 1/4 scraped
Ginger - 1.5 "
Garlic - 5
Tomato - 1
Pudhina - 1/2 bunch

Heat 2 tbsp oil and 2 tbsp ghee. Add the following -
Clove - 2
Cinnamon - 2
Bay leaf - 2
Garlic - 5
Once the garlic turns golden brown, add the ground paste, salt and 1/4 tsp turmeric powder. Fry till you get a nice aroma. Add the vegetables.

Next extract 1 cup thick coconut milk. Mix 1 cup water with it. Cook the rice in this mixture along with salt till 3/4th cooked.

Mix the cooked rice and the vegetables together. Pressure cook for ten minutes.