Cheetinadu Vegtable Briyani

Ingredients:

Basmati Rice - 1 1/2 cups
2 red onions chopped finely
3 tomatoes - blanched & pureed
1 carrot - cut into thin sticks
1 potato - peeled & cut into thin sticks
1 cup cauliflower florets
1 green bell pepper - chopped
1/2 cup green peas - fresh/frozen
2 green chillies - slit lengthwise
2 bay leaves
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp Garam masala
Salt as per taste
2 tbsp Desi ghee/oil
Chopped cilantro/fresh coriander - for garnish
2 tsp lemon juice

To Grind:

1 small red onion
2 tbsp grated coconut - fresh/frozen
2 tsp ginger-garlic paste
4-5 dry red chillies
2 tsp coriander seeds
1 tsp cumin seeds
2 tsp fennel seeds/saunf
A small stick of cinnamon
4 cloves
4-5 black peppercorns
4 green cardamoms
1 star anise

Method:

Clean Basmati rice in sevefral changes of water. Drain & keep aside for about 15 minutes. Heat a tsp of ghee in a frying pan & fry the rice till fragrant. This takes about a minute. Pressure cook rice or cook on stove top with water in the proportion of 1:1 or 1:1.25 depending on the quality of rice, such that each grain is separate. Set aside & allow it to cool completely.

Grind all the ingredients mentioned in the list into a smooth paste adding little water.
Heat Ghee in a large wok, add cumin seeds, bay leaves, turmeric powder & green chillies. allow them to sizzle & add chopped onions. Fry onions till they turn pink.

Add chopped carrots, potatoes & saute for a while. When half done add cauliflower florets, bell peppers & green peas one by one until cooked. The vegetables should retain their crunch.

Add pureed tomatoes & bring the mixture to a boil. Add lemon juice & salt as per taste.

Add rice & Garam Masala & fluff with fork & garnish with chopped cilantro.