Vegetable Biryani (using Coconut milk)

Recently when I visited my neighbor Geetha's house, she gave me her Vegetable biryani to taste and I immediately got hooked to it. I usually prepare it differently. So when I was thinking about different rice dishes, this thing immediately came to my mind. So called her up and got the recipe and tried it. Though it did not taste like hers, it did taste very good. So am going to stick with this recipe. 

It is a wholesome one pot meal perfect for packing lunch. 

What are the ingredients needed?

To grind to a paste

Fennel seeds, 1 tsp

Ginger- 1"- 2'' long

Garlic, 4-5 cloves

Mint leaves, a handful

Coconut, 2 Tbs

Coriander powder, 2 tsp

Cloves, 2-3 nos.

Cinnamon,1 small piece

Red chillies, 2-3 nos.

Other ingredients needed

Basmati rice, 2 cups

Mixed vegetables, 2 cups (carrots, beans, peas or any veggies of your choice)

Oil, 1 Tbs

Ghee, 1 Tbs

Cinnamon, 1 small piece

Cloves, 2- 3 nos

Cardamom, 4-5 nos.

Cashew, 5-6 nos.

Onion, 1 no

Tomato, 1 large

Green chillies, 2 nos.

Coconut milk, 1.5 cups
Water, 1.5 cups

Salt to taste

Cilantro, handful

How it is made?

1. Soak Basmati for 15- 20 minutes. Drain well and keep it aside.
2. Grind fennel seeds, ginger, garlic, mint leaves, coconut,fennel seeds, cinnamon, cloves, red chillies into a paste.
3. Heat oil and ghee in a pressure cooker and add cinnamon, cloves, cashew any fry them for a minute or two then add the onions, green chillies and saute them till onions turn translucent.
4. Then add the chopped tomatoes and ground paste to this and cook till tomatoes turn mushy. 
5. Then add the chopped vegetables and add coconut milk and water, bring it to boil then add the soaked basmati rice, salt to taste and add handful of cilantro on top, close the pressure cooker and pressure cook.
6. When it whistles, reduce the heat to low and cook for 5 minutes and turn off the heat.
7. Let the pressure release, then fluff it up and serve with raitha.