Wash the rice and soak it for 20 minutes in 1 and 1/4 cup of water. Mean time chop the veggies and slice the onions and tomatoes. Grind the mint leaves, fennel , ginger, and garlic into a very fine paste.( use little water from the soaked water in the rice for grinding. Do not add extra water.)
In a pressure cooker add oil and ghee and add in the cardamom pods and add the sliced onions. When it turns translucent add in the tomatoes. Saute for a few minutes .
Add the ground mint paste and saute for few minutes in a low flame . Let the raw smell of the garlic disappear. Add the chopped veggies and mix well so that the masala will get coated to the veggies nicely.
Add in the red chilli powder, turmeric powder, and salt. You can use sambar powder too instead of red chilli powder. Mix well. Keep the soaked water aside and add the rice only and saute for 2 minutes.
Now add in the water and keep the cooker closed. Let this cook till one whistle and after that keep it in a very low flame for 5 to 7 minutes. Biryani will be ready.
Fluff it up with fork and serve hot with any raitha of your choice. I highly recommend to enjoy this biryani with Kothamalli thokku or Pudina Thogayal.
Note: Basmati Rice 1 cup Mixed veggies* 1 and 1/2 cup Water 1 and 1/4 cup Red chili powder 3/4 tsp Ginger a small piece Garlic 3-4 pods Mint leaves a handful Sombu | fennel 1/4 tsp Bay leaf | cardamom 1 Onion 1 Tomato 1/2 Oil 2 tblsp Ghee 1/2 tsp Salt as needed *I used carrot, beans, green peas and potato. You can add cauliflower, frozen corn, broccoli,butter beans and capsicum too.
You can replace red chilli powder with sambar powder. My mom grinds 2-3 green chillies along with the mint leaves and don’t add red chilli powder or sambar powder. You can skip adding turmeric powder too. My mom grind few coriander leaves too. Bay leaves can be added while adding cardamom.
Thank u…. Happy new year 🙂 Waiting for your reply WR, Manjula
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