Yogurt biryani, the name itself got me thinking, such a unique recipe, perfect for both events "Frozen Yogurt"by Siri and "Mixed Rice" by EC.I found this recipe in Vikatan, tamil magazine.I adapted it according my taste, little more spicy by adding chilli powder and green chillies which was not in the original recipe.
Rice - 2 cup
Potato - 1/4 cup (chopped into medium size pieces)
Onion - 1/4 cup (chopped)
Vegetable mix - 1/2 cup (carrot,beans,peas)
Ginger garlic paste - 1tsp
Turmeric powder - 1/4tsp
Green chillies - 3 (chopped fine) (optinal)
Chilli powder - 1 tsp (optinal)
Yogurt - 1/2 cup
Pudhina/mint leaves - as needed
Ghee - 1/4 cup
Cashewnuts - 5-10
Bread pieces - 2
Salt - as needed
To roast and grind :
Clovs - 2
Cardamom - 2
Cinnamon - 1 small piece
Pepper - 1/2 tsp
Jeera - 1/2tsp
Put all the vegetables except onion in yogurt .Clean the rice and drain it.Keep it aside for 15 minutes.Cut bread slices into small pieces and fry it in ghee.Keep them aside.
In a pressure cokker, heat ghee.Fry sliced onions and mint leaves.As soon as the onions are fried enough add ginger garlic paste.Saute it till raw smell goes.Now add the vegetables in yogurt.Add the yogurt also.Add turmeric powder,grounded masala and salt.In the mean time, in a pan heat ghee and fry the rice.Now add this rice into the pressure cooker after the vegetables are almost cooked.After adding rice, add 2 and 1/2 cups of water.Mix everything well and cook it for 1 whistle.Do not open the pressure cooker untill all the pressure is gone.Garnish this vegetable biryani with fried bread sices and cashew nuts.I served this biryani with carrot raita.