Ingredients

• 2 cups of Basmati Rice
• 4 cups of water
• ½ cup of Onion, Cauliflower, Carrot, Potatoes, Peas, Green Chillies
• 1 cup of fresh coriander
• 1 teaspoon of chopped ginger and garlic
• 1-2 pieces of cloves, green cardamom, black cardamom, bay leaf and black pepper
• ½ teaspoon cumin seeds
• 1 cup curd
• ½ cup milk
• Roasted cashew nuts for garnishing
• Salt, red chili powder and turmeric powder as per taste

Method

• Wash the rice and soak it in water for 30 minutes. Drain well.
• Dry roast all the spices, cool down and grind to form a powder. Bay Leaf shouldn’t be added to the powder.
• Heat 1 tablespoon of mustard oil in the wok, sauté potatoes and remove from wok. Sauté the rest of the vegetables together.
• In the Clay Pot Multi Cooker, add the rice, sauted vegetables, spice powders, bay leaf along with all the other ingredients.
• Set the cooker on Rice/Biryani mode. Once the mode changes to keep warm, your hot steaming biryani is ready to be served.
• Garnish with fresh coriander leaves and roasted cashew nuts.
• Serve it with curd to have a wholesome meal.