Vegetable biriyani

 Potato   –  1 no
Carrot    –  1 no
Beans     –  10 nos
Beetroot –  1 small
Onion    –  1 no
Red chilli powder  – 1 /4 tsp
Turmeric powder   –  1 /4 tsp
Salt  as needed
Coriander leaves – 1 /4 cup
Ghee   –   2 tbsp
Basmati rice – 2 cups
Water

To grind:

Coconut  – 1 /2 cup
Cashew nuts – 10 nos
Green chilli  – 4 nos
Garlic      – 6 nos
Fennel seeds – 3 /4 tsp
Cardamom  – 2 nos
Cloves – 2 nos
Cinnamon – 1 small piece

Wash and soak rice for 15 minutes. Grind the ingredients with little water  to a smooth paste. Chop the veggies and slice the onions. Heat oil in a cooker, add onions and saute till transparent. Add  ground  masala, chilli powder and turmeric powder and fry on medium flame for 2 minutes.  Add  the vegetables, fry
for 2 minutes and add the rice. Give it a stir. Add 1 1/2 cups of water,  salt  and mix well. Check for salt and bring to boil and mix well and cover with the lid. Cook in low flame till one whistle comes.

For garnish, fry cashews in ghee and top up the biriyani. Serve hot with pappad and raita.