1. In a vessel, boil 2.5 litres of water and add 2 tablespoons of salt to it.
2. Once the water nicely comes to a boil, add washed and soaked (for about 20 minutes) Pillai’s Seeraga Samba Broken Rice (Non-Aromatic).
3. After the rice is half done, drain the water and keep it aside.
4. In another vessel, add 200 ml of oil, 3 cloves, cardamom, cinnamon bark, 400 g of chopped onions, 2 tbsp ginger garlic paste, 200 g of beans, carrots, green peas, and ½ kg potato.
5. Saute all the ingredients well until their raw smell goes away.
6. Add 1 ½ tbsp chilli powder, 3 green chillies, 150 g of curd, 400 g of tomatoes, 1 ½ tbsp salt, a few coriander, and mint leaves.
7. Cook them well until they turn mushy. Later, add 1 litre of water and allow it to cook for 10–15 minutes.
8. At this stage, add the half-cooked rice and level it evenly.
9. Close it and cook for 15–20 minutes on a low flame.
10. Delicious vegetable biryani is ready.