Vegetable biryani

Ingredients:

Basmati Rice - 2 cups
Onion - 2 small, thinly sliced
Tomato - 1, chopped
Ginger-garlic paste - 2 tsp
Paneer - 1/4 cup, small cubed
Carrot - 1 big, cubed
Cauliflower - 1 cup
Green peas - 1/2 cup
Cloves -  3-4
Cardamom - 3
Star anise - 2
Bay leaves - 2
Cinnamon  - 2 -3(1" sticks)
Peppercorns - 3-4
Cilantro - 3-4 tbsp , chopped
Garam masala powder- 1 tsp
Red chilly powder - 1/2 tsp
Cashews- 2 tbsp
Raisins - 2 tbsp
Ghee/ oil - 3-4 tbsp
Salt to taste
Water - 4 cups

Method:

1. Wash and soak basmati rice in water for about 30 minutes.
2. Heat 2 tbsp of oil/ghee in a pan. Fry the cashews and raisins and keep aside. Then shallow fry the paneer cubes till it turns golden brown on the sides. Drain and keep aside.
3. Add a tbsp more of oil/ghee to the pan and fry half of the sliced onions till it turns golden brown. Keep aside.
4. Now add a tbsp of oil/ghee to a bigger pan . Add in the whole spices(Cloves, cardamom,star anise,bay leaves, cinnamon and peppercorns) and fry for a minute. Add the remaining onion and fry till golden brown. Then add the ginger garlic paste and fry for a minute.
5. Now add the tomato pieces and saute till it turns mushy. Add the garam masala powder , red chilly powder and salt. Saute for a minute.
6. Mix in the carrots and cauliflower and fry for 3-4 minutes.
7. Now add the drained rice and mix well for a minute. Then add the peas and some of the chopped cilantro.
8. Add water and required salt to this . The water should be a bit salty. Cover and cook on medium -high heat for about 15 minutes or till the rice is fully cooked.
9. When the rice is cooked, just fluff the rice with a fork. Then gently mix in the fried onion, paneer cubes, remaining chopped cilantro, cashews and raisins.

Serve hot with raita or pickles!