Vegetable Biryani

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 cup basmati rice
• •2 cups mixed vegetables (carrots, peas, beans, and bell peppers)
• •1 large onion, thinly sliced
• •2 tomatoes, chopped
• •2 green chilies, slit
• •1/4 cup yogurt
• •2 tablespoons ginger-garlic paste
• •1/2 teaspoon turmeric powder
• •1 teaspoon red chili powder
• •1 teaspoon garam masala
• •2 tablespoons ghee or vegetable oil
• •1 tablespoon cumin seeds
• •1 bay leaf
• •4-5 whole cloves
• •2-3 green cardamom pods
• •1 stick cinnamon
• •Salt to taste
• •Fresh cilantro and mint for garnish (optional)
• •Water as needed

Instructions

1. 1

   Wash the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2. 2

   In a large pot, heat ghee or oil over medium heat. Add cumin seeds, bay leaf, cloves, cardamom, and cinnamon. Sauté until fragrant.

3. 3

   Add the sliced onions and green chilies to the pot. Cook until the onions are golden brown.

4. 4

   Stir in ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.

5. 5

   Add chopped tomatoes, mixed vegetables, turmeric powder, red chili powder, and salt. Cook until the vegetables are slightly tender.

6. 6

   Mix in the yogurt and garam masala, cooking for another 2-3 minutes until everything is well combined and coated in spices.

7. 7

   Add the soaked and drained rice to the pot, and gently fold it in with the vegetable mixture. Pour in enough water to cover the rice (typically 1.5 cups water for 1 cup rice). Bring to a boil.

8. 8

   Once boiling, reduce heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked and the water has been absorbed. Fluff with a fork before serving. Garnish with fresh cilantro and mint if desired.