Biryani Rice (for 4 people)

Vegetable biryani: fragrant rice with vegetables, whole spices and fresh mint, to serve with a raita.

Ingredients

• 2 cups biryani rice
• 4 cups water
• 1 onion, 1 potato, 1 carrot
• 5–6 green beans, a handful of peas
• 1 green chilli
• 2–3 tomatoes
• fresh mint and coriander (a handful each)
• ≈ 12 cloves, 3 cardamoms, cinnamon pieces, bay leaves
• ½ pack “biryani masala” (Aachi)
• ½ pack “ginger garlic paste” (Aachi)
• salt

Preparation

Dice all the vegetables; pick the mint leaves; chop the coriander.

1. In a pressure cooker, heat the oil about 1 min, then add, in order: cloves, cinnamon, cardamom, bay; onion and chilli; ginger-garlic paste; tomatoes.
2. Boil 2 minutes while stirring, then add: coriander and mint; the diced vegetables; 4 cups water; 2 cups washed rice; salt; ½ pack biryani masala.
3. Cook until the whistle, turn off the heat, let the pressure drop and serve.

Serve with a raita.