Mangalore Vegetable Biryani

I'm constantly in search of simple Biryani and Pulav recipes as they make a good weeknight dinner and are perfect for lunch boxes. I came across the mangalore Vegetable Biryani where fresh ground spices with coconut is added.
I modified to fit our family needs and kids loved it. My son took this biryani to school and his friend group ate majority of his box.


Preparation Time: 10 minutes
Cook Time: 30 minutes
Serves : 3

Ingredients:

Basmati Rice : 2 cups
Onion : 2 large sliced
Tomatoes : 2 medium chopped
Carrots: 3 diced
Beans : 8-10 chopped
Potatoes: 2 large diced
Ginger garlic paste: 1 tablespoon
Water : 3 1/4 cups
Ghee : 1 tablespoon
Oil : 2 tablespoons
Salt to taste

For Masala:

Coconut powder : 4 tablespoons
Coriander seeds : 2 tablespoon
Dry red chilies: 7
Cinnamon: 1" stick
Fennel seeds : 1 teaspoon
Green cardamom/Elachi : 5
Cloves : 7
Cumin seeds : 1 teaspoon

Method:

Wash and soak basmati Rice for 30 minutes.
Take all the ingredients listed under masala (you can dry roast but not necessary) and grind into a fine powder.
Heat oil and ghee in a vessel or cooker. Add onions and sauté till they are golden.
Add tomatoes and cook them till they turn mushy.
Add ginger garlic paste and the masala powder, mix well and cook for 1 minute.
Add the veggies and cook for 4 minutes.
Add water, salt and drained rice.
Close lid and place a steel glass on the top of the cooker where the whistle goes.
Cook on medium heat for 10 minutes until the rice is done. Simmer and cook for 3 minutes.
Turn off the stove and let the rice rest for 5 minutes before opening the lid.
Fluff up the rice with a fork and serve hot with some raita.

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