Vegetable Beriani

Ingredients

• 5 cups basmati rice
• 7 1/2 cups water
• 1/2 cup ghee
• 3 cinnamon sticks
• 5 cardamom pods
• 3 star anise
• 1 lemon grass root
• 1 onion
• 1/2 cup gingerroot
• 1/4 cup garlic
• 1 cup carrot, diced
• 1/2 cup French beans, sliced
• 1 cup tomato, chopped
• 1 cup peas
• 1/2 cup corn kernel
• 1 coriander sprig
• 3 screwpine leaves
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1 coriander sprig
• 3 tablespoons cashews
• 3 tablespoons raisins
• 1 tablespoon ghee

Directions

1. 1

   Wash and drain rice, put aside.

2. 2

   In a food processor mince onion, peeled garlic and peeled ginger, put aside.

3. 3

   In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute.

4. 4

   Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes.

5. 5

   Add carrots, beans, and tomatoes and cook down for 10 minutes.

6. 6

   Add rice, corn, peas, coriander, turmeric and salt, mix well.

7. 7

   Transfer to the rice cooker. Add water and screw pine leaves and cook in WHITE RICE mode.

8. 8

   Heat ghee and fry cashews until golden, then fry raisins. Drain both.

9. 9

   When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig.

10. 10

    Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani.