One Pot Vegetable Biryani

Its been a long time since I had a post in this space. Hoping addition of a little one to the family is a good enough excuse for the long absence! Its been a roller coaster ride this whole time with 2 kids. I am hoping I could post at much frequent intervals now, provided my laziness would give in :-)

I was thinking as to what my first post should be after this break. Given that getting things done much quicker is a bigger priority for me now, I look for extra quick dishes. This One-pot Vegetable Biryani is one of that kind - flavorful, yummy and quick at the same time. This can be eaten on its own and does not need a side dish, which is an added bonus! Also a good lunch box option for kids.

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Serves around 5-7 people

Oil	- 2 tbsp
Cardamom	- 5
Cinnamon	- 2 - 1" pieces
Cloves	- 5
Onion	- 0.5 lbs (1/2 of an onion - thinly sliced)
Ginger Garlic Paste	- 2 tbsp
Tomato	- 0.3 lbs (1 tomato chopped)
Turmeric Powder	- 1/2 tsp
Chilly Powder	- 5 tsp
Coriander Powder	- 4 tsp
Garam Masala	- 1/2 tsp
Mixed Veggies	- 2.25 cup (12oz.)
Paneer	- 0.5 lbs (small cube sized pieces)
Water	- 5 1/2 cup
Lemon Juice	- 1/2 tsp
Ghee	- 2.5 tbsp
Basmati Rice	- 2.5 cups
Salt	- to taste
Cashews	- handful
Raisins	- handful

1. Wash and soak the rice as the first step.
2. Heat oil in a pan and add Cardamom, Cinnamon and Cloves when the oil is hot and saute for a few seconds.
3. Add onions and saute until they start to turn brown.
4. Add chopped tomatoes and ginger garlic paste and saute until the tomatoes are mushy.
5. Add the turmeric powder, chilly powder, coriander powder and garam masala to the onion and saute until the raw smell is gone.
6. Add the mixed vegetables and saute well with the masala.
7. Add 1 1/2 cup of water and salt and let it cook for 5-7 minutes, until the vegetables are half done.
8. Add the cubed paneer to the gravy and give it a stir.
9. Add remaining water and lemon juice and let the water boil. Adjust the salt to taste.
10. Drain the rice and add it to the boiling water.
11. Add the 1 1/2 tbsp of ghee after adding the rice and mix well without breaking the paneer.
12. Check in between and mix a little to make sure that the rice is not sticking to the bottom.
13. Once the water is almost gone, turn off the stove and close the pan with a tight lid. Let it sit for 15-20 minutes.
14. Open the lid and just stir it to make sure that the rice is cooked and the grains are not sticking together.
15. Fry the cashews and raisins until plump in remaining ghee and add that to the rice for garnish.

It is a complete dish on its own. For an elaborate non-vegetarian meal or for serving to guests, add in dry chicken dish or beef dish which will complete the menu.