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
Ingredients
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
Step-1
Wash and absorb rice bunches of water for 30 mins. Take the crushing fixings in a blender and make it into a smooth glue.
Step-2
Heat oil and 1 tblspn of ghee in a strain cooker. Add in pandan leaf and sear for 30 sec.
Step-3
Include cut onions and saute till it is brown.
Step-4
Include green chillies and ground masala and saute for 2 mins till crude smell leaves from it.
Step-5
Include tomatoes and cook for 2 mins or something like that and biryani flavor blend and salt. Blend well.
Step-6
Include cleaved veggies and throw well in the masala. Include doused depleted rice and blend well
Step-7
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.
Step-8
Switch off the intensity and let the steam go without help from anyone else. Open the cooker.
Step-9
Presently heat 1 tblspn of ghee and broil cashews till it brilliant, pour this ghee and cashews over the rice and blend well.