Vegetable Biryani

• Carrots (chopped)      - 1 c
• Beans  (chopped)      - 1 c
• Cauliflower (small pieces)  - 1 c
• Green peas      - 1 c
• Ginger-Garlic paste      - 1 tsp
• Onion  (thinly sliced)      - 1 medium
• Green Chillies (optional)      - 5 split
• Cilantro (chopped )      - 1/2 c
• Mint (optional)     - 12 leaves
• Basmati Rice      - 3 c
• Butter      - 4 Tbsp
• Veg.Oil      - 3 Tbsp
• Cashews      - 10
• Raisins     - 20
• Turmeric     -1/4 tsp
• Salt  (to taste)     - 1-1/2 tsp
• Boiling water     - 6 c
• Whole Spices ( 3 Bay Leaves, 8 whole pepper, 1inch cinnamon, 8 cloves, 6 cardamom )

1. Wash the rice and drain.
2. Heat the Oil in a big cooking-pot (thick bottomed / non-stick) on medium heat.
3. Fry the Cashews till golden brown. Add the Raisins and fry for 30 secs. Remove this into a bowl.
4. Fry Onions in the same oil till it turns brown. Remove to another bowl.
5. Melt the butter in  the same pot. Add the Whole spices and let it pop.
6. Add ginger-garlic paste and fry for few seconds.
7. Add the vegetables and 1/2 tsp salt and turmeric and fry for 5 minutes.
8. Cover and cook vegetables for 5 mins on low setting.
9. Added the rice to the vegtables and fry for 5 minutes. Add salt and boiled water to this and let it all boil.
10. Reduce the flame to low and cook for 15-20 minutes.
11. Leave the rice in the pot  for atleast 1/2 hr and before serving and decorate with fried onions, cashews, and raisins.

This can be served with vegetable cutlets or vegetable kurma, curd-salad ( raita ), pappad and pickle. Hope you enjoy it.

Tips: For Spicier Biryani add 1/2 tsp of Ginger-Garlic paste or 1/2 tsp chilli-pwdr extra.