Igloo Biryani

Ingredients

• Basmati rice - 1 cup
• Mixed diced vegetables (potatoes, carrots, beans, cauliflower and peas) - 1 ½ cups
• Cashew nuts (fried) - 1 tablespoon
• Onions (cut lengthwise) - 2
• Oil/Ghee - as required
• Salt - as required
• Cloves - 2
• Cardamoms - 2
• Cinnamon - 1 inch piece
• Bay leaf - 1
• Aniseeds - ¼ teaspoon
• Annacippoo - 2 petals
• Marati moggus - 2

1. Soak rice for 10 minutes.
2. Fry it in half a Teaspoon of ghee till moisture evaporates.
3. Heat oil in a frying pan.
4. Add garam masala spices and then onions with a Teaspoon of sugar (to make onions crisp).
5. Add ground paste with diced vegetables.
6. Fry till vegetables become soft.
7. Add two cups of boiling water, salt and rice.
8. Transfer immediately to stainless steel vessel which is already heated.
9. Bring to boil and immediately close the lid.
10. Keep in igloo hot pack.
11. Check after 45 minutes.
12. Do not open in between.
13. Serve garnished with fried cashew nuts.