Vegetable / Panner Biriyani

I love Fridays. Something magical about not having to prep break fast the following morning, wake up early morning the next day and pack lunch box etc etc. The very thought of not having to do all that means its a Friday. So Fridays put me in the mood to make something luxurious but not too laborious. What better than Biriyani! We love it so much that two of us end up finishing a potful meant for four! I keep kidding Honey that the minute we see Biriyani, the flexible sack our stomach is, grows bottomless.

We will need, (yields 2 servings)

Basmati rice  3/4 C
Onion      1 medium chopped
Fresh Mint / Fenugreek   1 generous cup
Tomato   1 medium chopped
Green chillies   3-4 slit
Red chilly powder 1 tsp
Dhania 1 tbsp
Cloves  4
Cinnamon 1/2 "
Garlic 3 cloves
Ginger 1/2 " piece
Ghee  3 tbsp
coriander chopped 
Choice of mixed vegetable, panner  -1- 2 cups  (I prefer 2 cups, but not many people like vegetables in every spoon of biriyani)



For the oggarane:
Fennel Seeds   1/2 tsp
Jeera 1/2 tsp
Mint leaves a handful
Cardamon  3-4
Marat Moggu 2-3
Star Anise 2
Kalhuvu  ( I do not know what it is called in English it is kind of a fungus) a small piece
Bay leaf 1


Method:

• Wash rice in multiple change of water, drain and soak it in 2 cups of water. Set it aside for at least 20 minutes.
• Combine red chilly powder, Dhania powder, cloves  cinnamon garlic ginger and coriander in a food processor and pulse till smooth. Set it aside.
   
• Heat ghee in a Handi or a thick bottomed pot. Throw in all the ingredients listed under Oggarane.

• Once the spices sizzle and are fragrant,throw in the onions, fresh mint/ fenugreek and green chillies. Saute till the onions are golden
• Throw in the tomatoes and cook till tomatoes are mushy and oil separates from the mixture.
• Stir in the ginger-garlic spice paste.Cook on low flame till the mixture is fragrant and oil separates from the mixture.
• Now stir in the other vegetables and cook for scant minute or two. Pour about 1.5 to 2 cups of water depending on the quality of rice. Increase heat and bring the mixture to a boil. Adjust salt and add lemon juice. 
• Drain the rice and gently add the rice to the vegetable mixture. Stir gently for a brief second. Cover and cook till the rice is done about 20 minutes.
• If using panner, open the rice mixture 15 minutes through the cooking.Toss the panner and cook the last 5-10 minutes on low heat