Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 2 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 1 large Onion, thinly sliced
• 1 tablespoon Ginger-garlic paste
• 2 tablespoons Vegetable oil or Ghee
• 1.5 tablespoons Biryani masala powder
• 0.5 teaspoon Turmeric powder
• 0.5 cup Plain yogurt
• 3.5 cups Water or Vegetable broth
• 0.25 cup Fresh cilantro and mint(optional)
• 1 teaspoon Salt

Instructions

1. 1

   Wash the basmati rice under cold water until the water runs clear, then soak for 20 minutes and drain.

2. 2

   Heat oil or ghee in a large heavy-bottomed pot or pressure cooker. Sauté the sliced onions until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for 1 minute until fragrant.

4. 4

   Stir in the mixed vegetables, biryani masala, turmeric, and salt. Cook for 3-4 minutes.

5. 5

   Whisk the yogurt and add it to the pot, stirring constantly to prevent curdling.

6. 6

   Add the drained rice and gently toss with the vegetable mixture.

7. 7

   Pour in the water or broth. Bring to a boil, then reduce heat to the lowest setting.

8. 8

   Cover with a tight-fitting lid and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.

9. 9

   Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork and garnish with cilantro and mint.