VEG BIRYANI RESTURANT STYLE from pakashalaindiankitchen

Restaurant type Veg Biryani/Pulav 

The subtle flavors of the Garam masala, onions and curd were so infused in the vegetables.Each bite of the vegetable had the taste, flavor and aroma of the masala as well as the unique taste of the vegetable.Here is the recipe.let us start 

2 cups Basmati Rice or even Non Basmathi Long Grain Raw Rice (Sona masuri grade is preferable) 
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion 
2 Finely Sliced Green Chillies 

1 bunch of Corriander Leaves 

1 Bunch of Pudina (Mint) LeavesSalt to taste 
2 tsp Corriander Powder

1 tsp of Cumin Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung) 

2 tsp shazeera 

4 cardamom

2 star anise

2 Bay Leaves

1 tsp ajinamoto(China Salt)
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil

Preparatory

Cut carrots, beans and potatoes lengthwise.Slit Green Chillies Length Wise

Wash and soak basmati rice for 20 minutes, drain and keep it aside.

If you do not have ginger-garlic paste with you,then grind 1 inch piece of ginger and 5-6 cloves of garlic together for making  Ginger garlic Paste 

Method

Heat oil, add whole garam masala(Zeera,Clove,Cinamon,Cardomom,Star anise,Bay Leaf and Shazeera), then add onions  and green  Chilli slits and sauté till it turns transparent pressure cooker Pan 

 Add ginger-garlic paste and sauté for a few more minutes.

Add green chillies, all the vegetables, coriander powder,Cumin Powder,  mint and coriander leaves, needed salt and sauté for some more time. 

Add Yogurt for coating the vegetables,

Add Biryani masala at this stage

Then add 1/2 cups of boiling water for every cup of rice , 

Add rice and lemon juice.( Check for salt by tasting the water ) Lemon Juice is optional

Add Ghee or Vanspathi add ajinomoto at this stage

Check the salt

Close the pressure cooker with lid

switch of the Pressure cooker after 3 whistles

Once done, mix it gently, garnish with fried onions add permitted food colour or saffron at this stage and serve hot with raitha