Gluten-Free Vegetable Biryani

Ingredients

• 1.5 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 1 large Onion
• 2 tbsp Ginger-garlic paste
• 3 tbsp Ghee or Oil
• 2 tbsp Biryani Masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• a pinch Saffron strands
• 2 tbsp Warm milk
• to taste Salt

Instructions

1. 1Measure 1.5 cups Basmati rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain all the water from the rice and set it aside. In a small bowl, combine the pinch of Saffron strands with 2 tablespoons of Warm milk. Stir gently and set aside to allow the saffron to infuse.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove and set the heat to medium (350°F / 175°C). Add 3 tablespoons of Ghee or Oil. Once the ghee or oil is hot, add the large Onion, sliced, and cook for 8-10 minutes, stirring occasionally, until it is golden brown and smells sweet.
3. 3Add the 2 tablespoons of Ginger-garlic paste to the pot. Cook for 1 minute, stirring constantly, until it smells very fragrant.
4. 4Add the 3 cups of Mixed vegetables (carrots, peas, beans, potatoes), 2 tablespoons of Biryani Masala, 1/2 teaspoon of Turmeric powder, and 1/2 teaspoon of Chili powder to the pot. Stir everything together and cook for 5-7 minutes, stirring often, until the vegetables are slightly tender.
5. 5Add the drained 1.5 cups Basmati rice and to taste Salt to the pot. Gently stir to combine the rice and vegetables with the spices. Add 3 cups of water. Increase the heat to medium-high (400°F / 200°C) and bring the mixture to a rolling boil. Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and all the water has been absorbed. You should not hear any bubbling.
6. 6Turn off the heat. Uncover the pot and gently scatter the 1/4 cup Mint leaves, 1/4 cup Cilantro, and the infused saffron milk over the top of the rice. Cover the pot again immediately with a tight-fitting lid. Let the biryani rest undisturbed for 10 minutes. This resting period allows the flavors to meld and the rice to finish steaming.

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