Vegetable Biryani made in Rice cooker

It's the month of Ramadan! What comes to mind is Haleem, Biryani and more meat. (full of calories, But they need it, after a full day of fasting!)

My dish is for vegetarians and for those who are on a diet, Here is my Recipe of "Vegetable Biryani".

It's easy to make and very healthy too! (very less calories)

Ingredients:

• Basmati rice: 2 cups
• Water: 4 cups
• Assortment of chopped vegetables (carrots, beans, potato, peas):500 grams

          

• Onions: 3 (sliced) 

 

• Bay leaves: 2
• Shajeera: 1/2 tsp (caraway seeds)
• Ghee: 5 tbsp
• Mint and coriander leaves chopped.  3 tbsp each

• Salt according to your taste

~Spices which need to be ground to paste:

• Ginger: 3 cms
• Garlic: 8-12
• Green chillies: 3
• Poppy seeds: 2 tsp
• Fennel: 2 tsp
• Coriander powder: 2 tsp
• Chilly powder: 1/2 tsp
• Cloves: 5
• Cardamom : 5
• Cinnamon : 5 cms 

After Grinding the spices it will look like this.

Method:

• Soak the rice for 15 mins.
• Heat ghee in a kadai (wok). Add shah jeera and bay leaves.
• Then add sliced onions and fry till brown.
• At this point add the ground masala and fry for 2-3 mins.
• Switch off the gas burner and add the chopped mint and coriander leaves. Mix it properly.

• First add the soaked rice and water along with diced vegetables in the rice cooker.
• Then add the whole content of the kadai which you have just prepared ,and mix properly.
• Now put the lid and turn on the cooker (Switch to Cooking mode).
• Stirring half way gently would help in distributing the flavours in the biryani uniformly.
• When the biryani is cooked the cooker switch will automatically move to " Keep Warm " position.
• Let the biryani steam for 15- 20 mins before you turn off the cooker. 
• Serve with fried dry fruits of your choice as a garnish.

    Enjoy veg biryani with raita and salad :)

                 

Serving suggestion:

Stir gently otherwise the long grain rices will break and the beauty of the biryani will get spoiled .