Mughal Veg Briyani - In OTG

Ingredients:
Basmati Rice - 2 cup
Onion - 1 (thin slices)
Tomato - 2 (fine chop)
Green Chilly - 2 (slit)
Ginger garlic paste - 2 tbsp
Carrots - 1 (fine chop)
Beans - 5 (fine chop)
Peas - 1/2 cup
Turmeric powder - a pinch
Briyani masala - 2 1/2 tbsp
Garam masala - 1 tsp
Curd - 1/2 cup
Bay Leaf -1
Cinnamom stick - small piece
Green Elaichi - 3
Cloves - 3
Coriander Leaves - 1/2 c cup (fine chop)
Mint Leaves - 1/2 cup (fine chop)
Saffron strands - a pinch
Warm milk - 1/4 cup
Cashews - 15-20
Coconut - 1 cup(grated)
Salt, Oil, Ghee - As reqd


Method:

• Soak cashews (15) in water for a while.
• Strain water and add cashews and blend to a fine paste and set aside.
• Boil 2 cups of water and add rice to it.
• Boil for few mins (3-4), till 3/4th done and strain and set aside.
• Heat ghee and oil in pan.
• Add in garam spice and saute.
• Then add onions and saute.
• Add in slit green chillies and ginger garlic paste and saute.
• Add in tomatoes and cook till oil oozes.
• Add in all veggies and mix up.
• Cover and cook till all veggies are cooked.
• Add in briyani masala,garam masala and mix well.
• Add in curd and required salt and mix well.
• Now take a big bowl(OTG Safe) and place the masala in it.
• Lay half of rice over the masala.
• Sprinkle some coriander and mint leaves.
• Drizzle some saffron milk.
• Now spread the other half of masala.
• Lay the rest of rice and spread.
• Sprinkle some coriander and mint leaves.
• Drizzle some saffron milk.
• Sprinkle some fried cashews.
• Cover and cook in OTG.
• Cook in preheated oven(OTG) at 150°C for 20-25 mins.
• Once done drizzle some ghee and mix and serve with raita.

Note:

• While boiling water you can add half salt and garam spices.
• In that case add salt in masala accordingly and skip garam spices in masala.