Vegetable Biryani in Rice-Cooker

This is a great way to eat vegetables. Choice of vegetable is important. Root vegetables work best. Greens like peas, runner-beans goes well too. Vegetables like Aubergines, courgettes, tomato etc. will go mushy.  You want the texture of vegetables to be preserved. Because of all the varieties of vegetables, with spices, salt, sugar, lemon and seasonings, there will be burst of different tastes and flavour in each bite, who needs meat!

Its very easy to make, most of the time is spent in the preparation of the vegetables. Actual cooking takes an hour and you dont even have to be in the kitchen. Dinner will be ready in an hour. 

Vegetables: Roughly equal amount by volume. 

• Large Onion.
• Peas 
• Beans.
• Turnip.
• Button Mushroom 
• Potato. 
• Carrot 
• Butternut squash. 
• Sweet potato. 

Other Ingredients:

1. Biryani masala 1 tbsp (use any Biriyani masala of your choice) 
2. OXO cubes 4 (or any vegetable seasonings to taste)
3. Garlic and Ginger paste 1 tbsp each
4. Salt 2 tsp
5. Sugar 2 tsp
6. Lemon juice of 1 lemon or 2 tbsp
7. Oil ¼ cup
8. Ghee 2 tbsp. 
9. Rose water. ¼ cup
10. Saffron. Pinch. 
11. Coriander leaves 
12. Sultana ½ cup
13. Basmati Rice 1/2 kg
14. Green chilli 3-4
15. Coconut milk 1 can (1.5 cup)
16. Milk (enough to bring the liquid level ½" above the rice)
17. Food Colour
18. Fried onion (2 cups)
19. Peanuts or Cashew nuts. (1 cup)

Process:

• Mix the vegetables and ingredients no. 1 to 12 together, place them tightly in a medium size (10 cups) rice cooker. 
• Place the green chillies over the veg
• Wash & drain rice and spread them over evenly and press the rice down
• Gently pour the coconut milk over.
• Pour milk gently to bring the liquid level to rise about 1/2 inch above the rice.
• Place a aluminium foil over the pot and put the lid on it. 
• Turn  the Rice-Cooker on (press the lever down) and don't touch it for 1 hour. 
• After one hour open it sprinkle some food colour (optional) and gently mix the rice with the veg in the bottom.
• Cover and leave it for another 10-15 minutes
• Serve with fried onion and nuts sprinkled over.