Cracked wheat cooked with vegetables, simple, easy, quick and delicious awesome vegetable biryani try it
- Thick lapsi, soaked – 1 ½ cup
- Oil – 3 Tablespoons
- Ghee – 3 Tablespoons
- Cumin seeds – 1 teaspoon
- Cloves – 4-5
- Green cardamom – 4-5
- Bay leaves – 2
- Cinnamon sticks – 2-3
- Black pepper corns – 15-20
- Onion, peeled and sliced – 2
- Carrot, peeled cut into cubes – 1 cup
- French beans, cut into 1/2 inch pieces – 1 cup
- Fresh green peas – 1 cup
- Green chili paste – 1 teaspoon
- Ginger, cut into juliennes – 1 Tablespoon
- Fresh coriander leaves, finely chopped – 3 Tablespoons
- Fresh mint leaves – 30-35
- Spinach leaves, chopped – 10 – 12
- Green chillies, broken – 3-4
- Red chilli powder – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Lemon juice – 1 ½ Tablespoons
- Yogurt – 1 cup
- Heat oil in a non stick handi. Add cumin seeds, cloves, green cardamom, bay leaf, cinnamon sticks, black peppercorns and onion and sauté till onion are translucent.
- Add French beans, green peas, carrots, green chillies and sauté for about ten to twelve minutes or until the carrots are almost cooked.
- Add green chilli paste, ginger, two tablespoon fresh coriander and mint leaves, mix well.
- Chop spinach leaves and add to the handi. Add red chilli powder, turmeric powder, salt, yogurt, garam masala, green cardamom powder, lemon juice and mix well. Divide this mixture into two parts.
- One part keep it in the Handi itself and spread half the lapsi on top, add the vegetable mixture on top of the lapsi, sprinkle mint leaves, coriander leaves, cover the vegetable mixture with the balance lapsi.
- Spoon the ghee from all sides and add about two cups of water.
- Place the dish on a slow flame burner, cover and cook for about fifteen minutes or until the water has completely evaporated and the lapsi cooked.
- Remove and serve hot with raita of your choice.