• Fennel Seeds – 1 tsp
• Mace (crushed roughly) – as required
• Cardamom Seeds – 2 to 3 pods
• Ginger & Garlic Paste – 1 tbsp
• Biryani Masala – 1 tsp ( it was a coarse powder of Peppercorns, bay leaves, cinnamon )
• Salt – to taste
• Butter – 1 tbsp
• Vegetable Stock – 3 cups (use water if you don’t have veg stock)
• Cream of Coconut Milk – 1/2 cup

• Coriander Leaves & Scallion Leaves (finely chopped) – a handful
• Sliced onions (deep fried) – little

Now add the sliced onions along with the chopped scallion and leek tubers and saute well. Add the capsicum and stir fry for a few minutes. 

I had a little Biryani Masala and decided to use it. Add the masala powder, salt and saute. If the mix is getting very thick and sticky add water ( i added a little water from the boiled beans). 

Add the double beans and mix well. 

In the meanwhile wash the rice well and drain it. Mix it along with the sauteed veggies/herbs.

An opened pack of Coconut Milk called for my attention and i decided to empty the contents to the rice. It was roughly 1/2 cup. Mix well Now add Vegetable Stock (follow the link to find how to make veg stock) or water as required to cook the rice. 

Close the lid of the pan and let it cook in a low/medium flame till 15 minutes or till the rice is done. Garnish the rice with chopped coriander & scallion leaves . Further dress it up with fried onions

Serve Hot with accompaniments of your choice.

Enjoy !