Biryani

Contributed by Suchitra R.

Rice:

2 cups long grained Basmati rice

1 wedge of lemon

Paste:

1 tomato, finely minced

1 handful of cilantro, finely chopped

2-3 mint leaves

pinch of red chilli powder

Spice mix:

1/2 teaspoon ginger-garlic paste

4 pods cardamom

1 stick of cinnamon

black pepper to taste

1/2 teaspoon fennel seeds

1/2 teaspoon poppy seeds

1/2 star of whole dried anise

pinch of dried fenugreek leaves

Vegetables:

1 white onion, very finely minced

1 green chili, finely minches

1/2 cup each of carrots, peas and cauliflower

1/2 cup whole milk

salt to taste

Garnish:

1/2 white onion, thinly sliced

1/2 cup cilantro, finely chopped

1/4 cup mint, finely chopped

5-6 cashews

1. Cook rice in a rice cooker. Spread rice on a plate and let cool. Mix in cilantro and squeeze lemon on top.
2. Combine paste ingredients and grind in a food processor until smooth. Set aside.
3. Add 2 tablespoons of vegetable oil to a pan over medium heat. 
4. Add ginger-garlic paste, then the rest of spice mix. Saute till brown and fragrant.
5. Add onions and chilies and saute they are golden brown. Add paste.
6. Add vegetables one by one, then milk. Boil until paste coats vegetables.
7. In a large pan, layer: half of the rice, half the vegetable mix, half the mint-cilantro garnish. 
8. Cover pan and cook over low heat for 15 minutes. Remove lid and gently turn over layers to mix.
9. Add 1 tablespoon of vegetable oil to vegetable pan. Fry cashews and rest of the onions till brown. Add this to rice, top with mint and lemon wedges and serve.