Coconut Milk Biryani

Ingredients

• 1.5 Cup Basmati Rice
• 3/4 Cup Thick Coconut Milk or Coconut Cream
• 1 Medium-sized Carrot
• 12 to 15 French Beans
• 1/4 Cup Peas
• 1 Medium Onion
• 1 Medium Potato
• 4 Cloves
• 2" Stick Cinnamom
• 1/2 tsp Fennel Seeds
• 1 Bay Leaf
• 1/2 tsp Grated Ginger
• 1 or 2 Green Chillies
• 1 tbsp Oil
• Fresh Coriander - A Handful
• Salt to Taste

Instructions

1. 1

   --- Preparing the Rice ---

2. 2

   Wash the basmati rice.

3. 3

   Soak in water for 10 minutes.

4. 4

   Drain the water from the rice and set aside

5. 5

   --- Preparing the Vegetables ---

6. 6

   Wash, peel and dice the carrot into 1" pieces

7. 7

   Wash, peel and dice the potato into 1" pieces

8. 8

   Peel and dice the onion into 1" pieces

9. 9

   Cut the french beans into 1" pieces

10. 10

    --- Preparing the Masala ---

11. 11

    Grind the coriander, ginger and green chillies to a fine paste.

12. 12

    --- Making the Coconut Milk Biryani ---

13. 13

    In a pressure cooker or a heavy bottomed vessel, heat the oil.

14. 14

    Add the cloves, cinnamon, fennel, and bay leaf.

15. 15

    Stir-fry for 2 minutes.

16. 16

    Add the chopped onion.

17. 17

    Stir-fry till transparent.

18. 18

    Add the french beans, potato and carrot.

19. 19

    Stir-fry for 5 minutes.

20. 20

    Add the peas.

21. 21

    Stir-fry for a minute minutes.

22. 22

    Add the drained basmati rice and ground masala.

23. 23

    Mix well.

24. 24

    Add the coconut milk and 1.25 cups water.

25. 25

    Mix well.

26. 26

    Pressure cook for 2 whistles.ORCook covered till done.

27. 27

    Allow to rest for 10 minutes.

28. 28

    Serve with Papad and Raita.