Vegetable Biriyani

INGREDIENTS:
1 small carrot
1 medium potato
1/4 green and red pepper each, diced
¼ cup French beans, finely chopped
1/4 frozen peas
1 tomato purée
2-4crushed green chillies
1 tsp garam masala
¼ tsp turmeric powder
1 ½- 2 cup cooked basmati rice
1 small onion, finely chopped
4 roasted cashew nuts, chopped
½ tsp cumin seeds, roasted
½ tsp red chilli powder
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter
½ tsp Ginger garlic paste
Salt to taste
2 tbsp Oil/Ghee/unsalted Butter

PREPARATION:

• Peel the carrot and potato and cut them into small cubes. 
• Cook the carrot, potato, peppers, French beans and peas in a pan of boiling water for 3-4 minutes or until tender. Drain and return to the pan. Add Oil/ Ghee/Butter. 
• Add the tomato purée, green chillies, garam masala and turmeric to the vegetables, salt and mix well. 
• Place half the rice at the bottom of an ovenproof dish, (Cooker if cooking on Gas)spread the vegetable mixture on top, and then place the rest of the rice on top, spreading it evenly(Add around 3 ½ cup water slowly not disturbing the layers). 
• Sprinkle the top layer of rice with the chopped onions, cashew nuts and roasted cumin seeds, and red chilli powder. 
• Cook for around 25 mins + or – 5 mins (as per your oven or If cooker then 2- 3 whistles) 
• Alternatively the rice can be mixed with the cooked vegetables just before serving. 
• Alternatively, instead of steps 5-7, the rice can be mixed with the cooked vegetables just before serving.