Vegetable Biryani - Quick and Simple

Things you will need:

Peas and Carrots Mix- 1 cup
Broccoli - 1 cup
French style beans -( these are bite size beans slit in half)-1 cup
I used the frozen bags bought from local grocery for each of the above vegetables.
Onion- 1 large;diced

Garam Masala powder- 2 tsp; adjust according to your taste and tolerance;
Biryani Masala- 2 tsp; adjust according to your taste and tolerance;

Basmati Rice- 2.5 cups;washed and soaked
Bay leaf- 1
Garlic- 4; sliced
Ginger- 1 inch piece;grated
Red Whole chillies- 3
Salt - to taste
Ghee- 3 tbsp
Maggi Tomato Pudina Sauce- 2 tbsp; If unavailable,chopped tomatoes and mint leaves can be used.
Water- 5 cups

Preparation Method:

Heat ghee in the pressure cooker pan.
Add red whole chillies and bay leaf and wait till its fried.
Now add onions, ginger and garlic and saute in low-medium flame.
Drain the water off the basmati rice.
Now add the rice to the pan and fry well.
Each grain should change its color.
This will require constant stirring on medium-high flame.
Now add garam masala,biryani masala and sauce and stir well.
Reduce the flame to low-medium and add the vegetables along with water and salt.
Give the mixture a final stir and close the pan with the lid and pressure weight.
After 2 whistles,turn off the flame and set the cooker aside for it to cool/release the pressure.
You may also run the lid under cold water to help release the pressure before unsealing/opening the cooker.

Serve 'Vegetable Biryani' hot with raita or plain yoghurt/curd.