Vegetable Biryani

Ingredients

• 1½ cup Basmati rice
• 3 cup Mixed vegetables (carrots, peas, green beans, potatoes)
• 1 medium Onion
• 1 medium Tomato
• 1 tbsp Ginger-garlic paste
• ½ cup Plain yogurt
• 3 tbsp Ghee or vegetable oil
• 2 Green chilies (optional)
• 1 Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 1 Bay leaf
• ½ tsp Cumin seeds
• ½ tsp Turmeric powder
• 1 tsp Coriander powder
• ½ tsp Red chili powder (optional)
• 1½ tbsp Biryani masala
• ¼ cup Fresh mint leaves
• ¼ cup Fresh cilantro
• 1½ tsp Salt
• 2½ cup Water
• ½ cup Fried onions (optional)

Steps

1. Rinse basmati rice thoroughly and soak in water for 30 minutes, then drain.
2. Heat ghee or oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds; sauté until fragrant (about 30 seconds).
3. Add sliced onion and green chilies (if using), cook until golden brown. Stir in ginger-garlic paste and cook for 1 minute.
4. Add chopped tomato, turmeric powder, coriander powder, red chili powder (if using), and biryani masala. Cook until tomatoes soften and oil separates.
5. Stir in mixed vegetables and yogurt. Cook for 5-7 minutes, stirring occasionally, until vegetables are slightly tender.
6. Layer half of the drained rice over the vegetables, then sprinkle with half of the fresh mint and cilantro. Repeat with remaining rice, mint, and cilantro. Pour in water and add salt.
7. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until all water is absorbed and rice is cooked. Do not lift the lid.
8. Turn off heat and let it rest, covered, for 10-15 minutes. Gently fluff with a fork, garnish with fried onions (if using), and serve hot.