1/5 cup clarified butter or ghee; you can also use any vegetable oil
2 tablespoon ginger garlic and onion paste
½ tablespoon garam masala (mixed Indian spices powder, you can find in any Indian store)
½ teaspoon jeera (cumin)
1 tablespoon paste of fresh green chili and fresh coriander leaves
1 1/3 cup good quality basmati rice, washed well
1/2 lb. of seasonal vegetables like (carrots, potatoes, green beans chopped about an inch thick)
2 tablespoon coarsely chopped dry fruits or nuts like cashews, almonds, or raisins
Salt to taste
Heat ghee in a pressure cooker. Add jeera to it and fry until golden brown.
Add ginger garlic and onion paste, stirring to avoid sticking to the bottom of the cooker.
Once this turns golden brown, add the vegetables and spices. Keep stirring continuously until it softens. Add rice and rest of the ingredients.
Place lid on cooker and cook until the indicator whistles twice. Wait 5 minutes, then remove lid.
Serve hot with curd or pickle.
Hyderabad Biryani is famous all over. Here is a recipe for vegetable biryani with all the goodness in vegetables and flavors of Indian spices.