Vegetable Biryani

 
 This is my second attempt of cooking Vegetable Biryani. I love it so the much. The
aroma and the taste is "wow". It's really an irresistible Indian Cuisine. A must try recipe. I just finished cooking it now. I'm waiting for Iftar time. Can't wait to dig in.😍

  Ingredients for Rice:
2 cups rice preferably Basmati Rice
5 cloves
2 bay leaves
4 cardamom

 Vegetables:
3 carrots (peeled & diced)
2 onions (diced & fried till golden brown)
1/2 cup green peas (boiled)
2 cups Potatoes (peeled & diced)
1 cup chopped tomatoes
 3 tbsp mint leaves (chopped)
 3 tbsp curry leaves (chopped)
 1 ground scotch bonnet
1 chilli pepper (cut into strips)

  Other Ingredients:
 1 tbsp ground nutmeg
 1 tbsp ginger & garlic paste
 A dash of ground cardamom seeds
 2 boiled eggs (cut into 2)

         Seasonings
Salt to taste
2 stock cubes

 1 cup oil

  Method
Soak the rice for 30 minutes. Wash several times with clean water. Strain.

  Add 1 tbsp oil or butter in a medium pot. Add the garam masala spices and some water enough to boil the rice. You can use 1 medium bowl of water. Bring to the boil. Pour the rice and stir. Boil till aldante (almost soft) Strain the rice in a strainer and set aside.

 Heat 1/2 the oil in the pot that you boiled the rice. But rinse it first before using. Add 2 cloves, 1 bay leaves, 2 cardamom pods and saute for 30 seconds on low flame. Add the fried onions (but reduce some fried onions for garnishing) add red chilli pepper and fry for a minute. Add the ground ginger- garlic paste, ground scotch bonnet and ground nutmeg and a dash of ground cardamom seeds. Saute for a minute. Add the diced potatoes and fry now and then.

  Tip:
What I did to cook the Potatoes fast was. I covered the pot with it's lid and stir now and then for 5 minutes.

  Add the other vegetables; diced carrots and boiled green peas, stir occasionally for   4 minutes.

    Add the tomatoes, coriander powder, chicken masala powder, salt, stock cubes, turmeric, chopped curry and mint leaves. Stir fry for a minute or two.

   Pour the boiled rice into the pot. In a small bowl, add 1-2 cups water. Squeeze one lime in the water and some salt like 1/2 tsp stir. Pour the water in the pot but at the sides. Stir the rice gently and cook on medium-low flame.
 Garnish with the remaining fried onions and mint leaves.
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