Vegetable biryani version II

Ingredients:

Green beans diced - ¼ cup

Carrots diced - ¼ cup

Cauliflower florets - 1 cup

Peas - ¼ cup

Soy nuggets - 1/2 cup

Garlic paste - 4 tsp

Ginger paster - 4 tsp

Onions - 1 cup

Green chillies - 2 tsp

Cloves - 2

Cinnamon - 1 inch

Fennel seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Cardamoms - 2

Bay leaves - 2

cocunut milk - 2 cups

Basmati rice - 2 cups

Yogurt - ½ cup

Mint leaves - ½ cup freshly chopped

Salt to taste

Method:

Wash the veg.

Soak the rice for 1/2 hour.

preheat the oven 350 f.

Boil 3 cups of water and add the soy nuggets and cover.

Allow to puff up for about 15 minutes.

Then drain and squeeze out excess water and set aside.

In a heavy bottom vessel heat the oil and add the whole spices, then add the onion and saute until golden brown.

To this add the ginger garlic paste and saute for about a minute.

Add the green chillies.

Saute this well until the raw smell goes and add the cut veg.

Then add some water , let the veg cooks.

Wait untill water goes.

In the mean time wash the soaked rice and drain all the water completely.

Then add 2 cup of coconut milk.

Mix the rice , veg and coconut milk and cover it with the foil.

Bake it in oven for 20 to 40 min.

Serve hot..