Ingredients: Long grained Biryani rice ( 2 cups ), diced vegetables ( 2 1/2 cup , includes beans, cauliflower, green peas , potato ), milk ( 1 cup ), cashew ( 6-7 nos ), khus-khus or posto ( 1 tsp ), khada garam masala ( cloves, cinnamon, bay leaves, mace, star anise, peppercorn, cardamon ), ghee ( 1 tbs ), sour curd ( 2 tbs ), tomato puree ( 2 tbs ), cumin powder ( 1 tsp ), coriander powder ( 2 tsp ), fenugreek powder ( 1/2 tsp ), red chilli powder ( 1 tsp), tumeric ( 1 tsp ), oil ( 3 tsp ), salt.
Preparation: Transfer the diced vegetables to a mixing bowl. Add sour curd, tomato puree, fenugreek powder, cumin powder, coriander powder, chilli powder, turmeic and salt. Mix well and marinate for 1 hour.Grind the khus-khus and cashews into a fine paste.
Cooking: Heat oil in a wok.Add the khada garam masala and fry for 1 min. Add the khus-khus and cashew paste. Fry for 4-5 mins and then add the marinated vegetables.Cook the vegetables till they are done. Remove from fire.Wash the rice and transfer to a pressure cooker. Add the cooked vegetables, 1 cup water, 1 cup milk, ghee and salt and mix well . Cover the lid and allow to cook for 13-15 mins or 2 whistles.Remove from stove. Allow to stand till the steam is let off. Remove the cover and let it stand for another 5 mins. Serve with raita.Note : I have not used garlic or onion for this preparation, instead the cashew-khuskhus paste is used to add richness to the dish.