Vegetable Breyani

2 cups parboiled rice

6 potatoes

1 cup double beans

1 cup gadhra beans

1 cup sliced carrots

1 cup peas

1 cup corn

2 cups cabbage leaves

2 tsp crushed garlic

1 tsp ginger

2 green chillies

2 tsp masala

½ cup ghee / butter 2 tbs oil

1 onion, sliced

1 cup yoghurt

1 cup mint

1 sprig curry leaves

1 cup dhania

DRY SPICES

1 cinnamon stick 2 cloves

1 tsp jeera seeds 1 tsp fennel seeds 1 bay leaf

Melt the butter/ghee. Add the onions, chillies and curry leaves. Add the spices and fry on low heat. Add the garlic and masala. Add the balance of the ingredients and 2 cups water.

Cook on low heat for about 20 minutes. Then place in the oven (180°C) for a hour.