Coconut milk briyani




Soak 2 cups basmati rice for 30 minutes. Cut carrots, beetroot, potatoes, beans, cauliflower half cup each. Grind ginger (1 inch) garlic(5)  paste. Cut onion tomato in to cubes and slit green chillies. Heat oil or ghee. Add bay leaves(1), cinnamon sticks(1), star anise(1), cardamom(2), clove (1). Then add the onions. Once it is transparent, add tomatoes. Add all the veggies. Add 1 tsp salt, turmeric and 1 tbsp chillie powder. Saute well with the veggies. Add ginger garlic paste. Toss them for few minutes. Extract coconut milk from 1/2 cup of  coconut and add to the veggies. Add 2 cups of water. Close the lid. Keep the stove in sim. After 20 minutes, switch off the stove. Coconut milk briyani is ready.

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