Tomatoes - 1 huge cleaved finely
Biryani Masala Powder - 3 tbspor to taste
Salt to taste
Carrots - 1 medium size cleaved into little piece
Cauliflower - ½ cup cleaved into scaled down florets
Beans - 6 cleaved
Sugar - 1 tsp
Green Peas - ½ cup ( I utilized new peas)
Cashewnuts - 10
Water - 3 cups
Coriander Leaves - ½ cup hacked
Mint Leaves - ½ cup hacked
Ginger - 3 cm piece
Garlic - 4 cloves stripped
Wash and absorb rice bunches of water for 30 mins. Take the crushing fixings in a blender and make it into a smooth glue.
Heat oil and 1 tblspn of ghee in a strain cooker. Add in pandan leaf and sear for 30 sec.
Include cut onions and saute till it is brown.
Include green chillies and ground masala and saute for 2 mins till crude smell leaves from it.
Include tomatoes and cook for 2 mins or something like that and biryani flavor blend and salt. Blend well.
Include cleaved veggies and throw well in the masala. Include doused depleted rice and blend well
Pour in water and some sugar. Taste and adapt to preparing and Carry this to bubble, stew the oven and tension cook for 15 mins.
Switch off the intensity and let the steam go without help from anyone else. Open the cooker.
Presently heat 1 tblspn of ghee and broil cashews till it brilliant, pour this ghee and cashews over the rice and blend well.