<h3>Material :</h3>

Basmati rice-1 cup, oil- 3 tablespoons, onions- 1 (chopped in length), tomato-1 (chopped), turmeric powder-1 teaspoon, carrot, frank beans, cauliflower, sliced-2- 3 cups, salt - according to flavor, water - one and a half cup

To make puree - Coconut - 3 tablespoons, standing coriander - 1 big spoon, standing red chilly - 3-4, cinnamon - 1 small piece, cardamom - 3-4, cloves - 3-4, fennel - 1 teaspoon, Garlic - 4 buds, ginger - 1 inch piece, cumin seeds - 1 teaspoon

https://www.jagranimages.com/images/08_2018-Biryani.jpg <br> [image source](https://www.jagranimages.com/images/08_2018-Biryani.jpg)

<h3>Method :</h3>

Wash rice and keep it aside for 30 minutes. Add coconut, standing coriander, standing red chilly, cinnamon, cardamom, cloves, fennel, garlic, ginger, cumin and a little water in the mixer and make puree. Heat the oil in the cooker and fry until the onion turns golden. After that add tomato and cook it. After tomato ripen, pour the puree and fry well. Put the turmeric in the spices and stir the carrot, frank beans, cabbage and stir for 5 minutes. Now add rice and water. When the water starts boiling, cook the lid of the cooker and cook till 1 whistle. Turn off the gas and turn the cooker out of steam. Serve warmly with Biryani.


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