Vegetable Biryani
Ingredients
- 300 g Basmati rice
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 2 bay Leaves
- 4 whole Cloves
- 2 Cardamom pods
- 1 large Onion, sliced
- 1 tbsp Ginger-garlic paste
- 2 medium Tomatoes, chopped
- 200 g Mixed vegetables (carrots, peas, beans)
- 2 tsp Biryani masala
- 1 tsp Salt
- 2 tbsp Yogurt
- 600 ml Water
Instructions
1. Rinse the basmati rice under cold water until the water runs clear, then soak it for 30 minutes.
2. In a large pot, heat oil and add cumin seeds, bay leaves, and whole spices. Sauté until fragrant.
3. Add sliced onions and cook until golden brown.
4. Stir in ginger-garlic paste and cook for a minute.
5. Add chopped tomatoes and cook until soft.
6. Mix in the chopped vegetables and sauté for a few minutes.
7. Add biryani masala, salt, and yogurt, stirring well to combine.
8. Drain the soaked rice and add it to the pot, followed by water. Bring to a boil.
9. Reduce heat, cover, and simmer until the rice is cooked and water is absorbed, about 20 minutes.
10. Fluff the biryani with a fork and let it rest for 10 minutes before serving.
