Vegetable Biryani

Ingredients

• • 1 cup basmati rice
• • 3–4 cups water
• • 1 bay leaf
• • 2 cloves
• • 1 small cinnamon stick
• • Salt to taste
• • For Vegetables:
• • 1 cup mixed vegetables (carrot, beans, peas, potato)
• • 1 onion (thinly sliced)
• • 1 tomato (chopped)
• • 1 green chili (slit)
• • 1 tbsp ginger-garlic paste
• • For Cooking:
• • 2 tbsp oil or ghee
• • ½ cup yogurt
• • 1 tsp biryani masala or garam masala
• • ½ tsp turmeric powder
• • 1 tsp red chili powder
• • Salt to taste
• • For Garnish:
• • Fresh cilantro (chopped)
• • Fresh mint leaves
• • Optional: fried onions

Instructions

1. 1 Wash basmati rice and soak for 20–30 minutes.
2. 2 Boil water in a pot with whole spices and salt.
3. 3 Add soaked rice and cook until 80% done.
4. 4 Drain the rice and set aside.
5. 5 Heat oil or ghee in a large pan.
6. 6 Add sliced onions and fry until golden brown.
7. 7 Add green chili and ginger-garlic paste.
8. 8 Sauté until the raw smell disappears.
9. 9 Add chopped tomatoes and cook until soft.
10. 10 Add turmeric, chili powder, and biryani masala.
11. 11 Mix well and cook spices for a minute.
12. 12 Add mixed vegetables and stir well.
13. 13 Cook vegetables for 5–7 minutes.
14. 14 Add yogurt and mix gently.
15. 15 Cook until the mixture thickens slightly.
16. 16 Layer half of the cooked rice over the vegetables.
17. 17 Add cilantro, mint, and fried onions on top.
18. 18 Add remaining rice as the final layer.
19. 19 Cover and cook on low heat for 10–15 minutes (dum cooking).
20. 20 Gently mix before serving and serve hot.