Vegetable Biryani with Walnuts

INGREDIENTS
Oil  1 tbsp
Ghee 1-2 tbsp
jeera 1/2 tsp
hing little
onion chopped 1 cup
carrot chopped  1/4 cup
peas 1/4 cup
potatoes chopped 1/4 cup
spinach blanched 1 cup ( you may use fresh spinach washed and chopped, then add spinach when other veges are 3/4 cooked)
tomatoes chopped 1 cup
cauliflower 1/4 cup
walnuts 1/4 cup
salt to taste
green chilies chopped 3-4 as per taste or you may slit and use
garam masala pdr. 1/2 tsp
rice as needed ( I used less than half the quantity of cooked rice in proportion to the vegetable, so that is as per your choice)
coriander leaves chopped 2 tbsp
turmeric pdr. 1/2 tsp

METHOD
in a big kadai/ wok, heat oil, add jeera, once it crackles, add hing, green chilies and onion with wee bit of salt to fry quickly to light brown
add tomatoes, fry for 2-3 minutes, add all the veges, except spinach, add turmeric pdr., mix well, cook covered on low flame adding salt for veges, stirring every 2-3 minutes, till veges are done, add half the quantity of coriander leaves, walnuts and spinach, cook for another 2 minutes, add 1 tbsp ghee, garam masala, cooked rice, salt to taste for rice, mix well, cook on low flame covered for 3-4 minutes, till rice and veges get well mixed, add rest of the coriander leaves and more ghee if preferred, serve hot with roasted papad or chips and curd, to make it a complete meal.  Hubby liked it, as I made for dinner last night.

You get protein from milk and walnuts, carbs from rice and vitamins, fibre and minerals from veges.

TIP- as mentioned earlier, spinach can be blanched or if using fresh spinach, add when veges are 3/4 cooked.
you may add the veges mentioned, or you can make with onion, tomatoes potatoes, peas, spinach too. No hard and fast rule for the veges and the amount you need, you can use what you've, but main ingredients are onion, tomato and spinach.
For vegetarians, walnuts provide onega-3 fatty acids, protein and fibre.


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