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	Vegetable Biryani
	Rice Layered with Spicy Vegetables

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Serves : 7

Time : 45 minutes

in 5 Litre Hawkins Hevibase

Ingredients

1 x 1½ inch / 3.8 cm piece (½ oz / 15 g)		fresh ginger
10 small cloves		garlic
2		green chillies
6 cups + 2 tbsp / 1.5 litres		water
a large pinch		saffron threads
¼ cup / 60 ml		milk
1 tbsp + 2 tsp / 25 ml		salt
3		green cardamoms
4		cloves
2 small		bay leaves
1 x 1 inch / 2.5 cm stick		cinnamon
2 cups / 400 g		Basmati rice
¼ cup + 1 tbsp / 75 ml		ghee
2 large (10 2/3 oz / 300 g)		onions (thinly sliced)
2 medium (7 oz / 200 g)		potatoes (cut into ¾ inch / 1.9 cm long, ¾ inch / 1.9 cm wide and ½ inch / 1.3 cm thick pieces)
1 small head (14 oz / 400 g)		cauliflower (cut into flowerettes of about 1 inch / 2.5 cm (200 g))
½ + 1/8 cup (2½ oz / 75 g)		green beans (cut into 1 inch / 2.5 cm pieces)
2 medium (5 1/3 oz / 150 g)		carrots (cut into ½ inch / 1.3 cm cubes)
2/3 cup (3½ oz / 100 g)		peas (shelled or frozen)
½ tsp / 2.5 ml		red chilli powder
2½ tsp / 12.5 ml		cumin powder
1 tsp / 5 ml		garam masala powder
2 medium (7 oz / 200 g)		tomatoes (chopped)
1½ tbsp / 22.5 ml		coriander leaves (chopped, lightly pressed into tbsp)
2 tbsp / 30 ml		mint leaves chopped (lightly pressed into tbsp)
1 tbsp / 15 ml		lemon juice
7 oz / 200 g		paneer (cut into ½ inch / 1.3 cm cubes)
¼ tsp / 1.3 ml		cumin seeds
6		almonds (blanched, skins removed and halved lengthwise)
a few sprigs		mint leaves (whole for garnish)

Recipe

1.	Grind into a paste ginger, garlic and chillies, gradually adding 2 tbsp/30 ml water.
2.	In a small bowl, stir saffron and milk. Keep aside.
3.	Pour 5 cups/1.2 litres water in cooker. Bring to boil on high heat with lid closed without the vent weight. Open cooker. Add salt (2½ tsp/12.5 ml), cardamoms, cloves, bay leaves, cinnamon and rice. Stir.
4.	Bring to boil in open cooker body. Reduce heat to medium. Place lid on top of the mouth of cooker body such that there is a gap of about 3/8 inch/1 cm from the edge of the lid to the cooker body near the subsidiary handle (see sketch below). Cook till rice just turns opaque (about 5 minutes).
5.	Remove lid. Remove cooker from heat. Immediately transfer rice to a colander and drain. Wash and wipe dry cooker.
6.	Heat ¼ cup/60 ml ghee in cooker about 2 minutes. Add onions and fry till golden brown. Add ginger paste. Stir a few seconds. Add potatoes and cauliflower. Stir and fry about 3 minutes. Add beans, carrots and peas. Stir and fry about 2 minutes. Add red chilli, cumin and garam masala powders. Mix. Add tomatoes, coriander and mint leaves, lemon juice and remaining salt (2½ tsp/12.5 ml). Fry about 3 minutes, stirring occasionally. Add paneer. Mix gently. Add remaining water (1 cup/240 ml). Stir.
7.	Remove cooker from heat. Place rice evenly on vegetables. Dribble saffron milk over rice.
8.	In a small pan, heat remaining ghee (1 tbsp/15 ml) on medium heat about 2 minutes. Add cumin seeds. When cumin seeds begin to darken, immediately pour over rice in cooker.
9.	Close cooker. Bring to full pressure on high heat on gas/on medium-high heat on induction cooktop. Reduce heat and cook 3 minutes.
10.	Remove cooker from heat. Allow to cool naturally 5 minutes. Release pressure with slight lifting of vent weight.
11.	Open cooker. Place rice on a serving dish. Put vegetables and gravy on rice. Garnish with almonds and mint leaves.
12.	Serve hot with butter or curds.

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