Minty Vegetable Biryani

This is a simple recipe which can be served either in lunch or dinner, also handy recipe when I'm feeling a bit lazy or short of time or just when my taste buds are demanding more. P too loves aromatic recipes like these. This time I prepared this recipe as a lunch box item for P, I'm so happy since he started carrying his own home made lunch to office, atleast I don't have to worry about those greasy foods he has when he goes out for lunch from office.

Ingredients:

1 Cup Basmati rice soaked for 15-20 mins
1 to 1 1/2 cups of diced veggies of your choice, I used potato, onion, cauliflower florets and carrot.
1 cup chopped mint leaves
Handful of chopped fresh coriander leaves
1 tsp garlic paste
2 green chilles slit into half
2 sprigs curry leaves
1 inch piece of cinnamon
1 tsp cumin seeds/jeera.
1 tsp turmeric powder
1 tsp red chilli powder
1 1/2 to 2 tsp biryani masala
Salt to taste.
1 tsp ghee
1 tsp oil.

Method:

Put pressure pan on medium heat and add oil and ghee, once oil is hot enough add jeera seeds along with cinnamon stick, curry leaves, slit green chillies and garlic paste. Saute for 20 to 30 seconds.
Now add diced veggies, also add all dry masala including salt, which will be for all veggies + rice. Saute for 2 mins.
At this point add soaked rice with 2 cups of water and all of mint and coriander leaves. Cover the pressure pan and cook it till 3 whistles.
Yummy biryani is ready, serve it with raita or plain curd, anything will go with this lovely aromatic wholesome dish.

I served it with cucumber raita.