Jain Biryani

Preparation:45 mins
Cook: 30 mins
Total Time: 751 hours 15 minutes
Servings: Makes 4 serving

Ingredients

250 gms chopped french beans
250 gms chopped carrots
250 gms chopped turnip
250 gms chopped cauliflower
250 gms chopped cabbage
2 to 3 cups green peas
2 chopped green capsicum
2 chopped red capsicum
2 chopped yellow capsicum

To Be Ground To A Paste
1 bunch chopped mint leaves
1 inch piece ginger (adrak)
1 bunch chopped coriander (dhania)
5 to 6 green chillies

Other Ingredients
2 cups long grained brown rice (basmati)
1 small stick cinnamon (dalchini) stick
2 cloves (laung / lavang)
2 green cardamoms (elaichi) pods
1/2 cup cashew nuts
salt to taste
2 to 3 tsp garam masala
4 cups coconut milk (nariyal ka doodh)
oil and for frying

For The Raita
2 tomatoes
1 cucumber
1/4 tsp turmeric powder (haldi)
1/4 tsp cumin seeds (jeera) powder
1 cup thick curd (dahi)
1 tsp chopped coriander (dhania) leaves
1/4 cup pomegranate seeds (anardana)

Method

Wash and soak the rice for ½ an hour.Take a frying pan and add some oil into it. Saute the vegetables, add sufficient water and boil till the vegetables are cooked.Add salt and garam masala, mix well. Keep aside.Heat some oil in a pressure cooker.Add cinnamon stick, cloves and cardamom pods and fry them.Then add the prepared ground masala into it. Saute until the raw smell vanishes.Then add the soaked brown basmati rice and fry for few minutes. Add coconut milk into it. Add ¼ spoon of garam masala and mix it well.Place the lid and pressure cook it until 1 or 2 whistles. Let the rice cook until the steam releases by itself. Remove the lid and let it cool.Pour the cooked vegetables over the coooked rice and mix well.Fry cashew nuts with a spoon of ghee and mix it with the pulao. Pour the pulao in a serving bowl and garnish with fried cashews and mint leaves.
For the raita
For the raitaDice the tomatoes and cucumber into small pieces , add curd into it. Add jeera powder, red chilli powder, turmeric powder and salt into it and mix well. Add coriander leaves and mix well.