Ingredients
Basmati rice- 2 cups uncooked
Water- 2 cups
Coconut mik- 1 cup(optional)*
Onion- 1 large sliced lengthwise
Tomato- 1 small chopped
Green chili- 2 sliced lengthwise
Carrots- 1 diced
Beans- 4 diced
Green peas- 1/4 cup
Potato- 1 large diced
Ginger-garlic paste- 1tsp
Chili powder- 1/2tsp
Mint leaves- 10
Coriander leaves- to garnish
Salt- as needed
For tempering
Oil- 1tbsp
Butter- 1tbsp
Cinnamon- 2"
Cloves- 3
Bay leaves- 2
Fennel seeds- 1tsp
Method
- Wash and soak the basmati rice for 30 minutes in the rice cooker vessel.
- In a pan, heat butter and oil. When the oil is hot, add the tempering ingredients and fry well.
- Add the onions,mint leaves, green chilis and ginger and garlic paste. Fry till the onions are soft.
- Add the veggies and tomato. Sprinkle with salt and chili powder Close the pan with a lid until the veggies are half cooked.
- Transfer the veggies to the rice cooker along with coconut milk and cook until done.
- Garnish with coriander leaves and serve warm with raita.
* Adding a cup of coconut milk enhances the taste of biryani.