Vegan Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, potatoes, beans)
• 1 large Onion, sliced
• 1 tablespoon Ginger-garlic paste
• 2 number Green chilies, slit
• 2 tablespoons Spices (biryani masala, turmeric, chili powder)
• 1/4 teaspoon Saffron strands, soaked in warm water
• 1/4 cup Mint leaves, chopped
• 1/4 cup Cilantro, chopped
• 4 cups Vegetable broth
• 3 tablespoons Vegetable oil
• 1 teaspoon Rose water

Instructions

1. 1Measure 2 cups of Basmati rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain the water completely and set the rice aside.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium-high heat (375°F / 190°C). Add 3 tablespoons of Vegetable oil. Once the oil is shimmering, add the 1 large Onion, sliced, and cook for 8-10 minutes, stirring occasionally, until it is golden brown and looks slightly crispy.
3. 3Add the 1 tablespoon of Ginger-garlic paste and the 2 Green chilies, slit, to the pot. Cook for 1 minute, stirring constantly, until fragrant.
4. 4Add the 3 cups of Mixed vegetables (carrots, peas, potatoes, beans) and the 2 tablespoons of Spices (biryani masala, turmeric, chili powder) to the pot. Stir everything together and cook for 5 minutes, stirring often, until the vegetables are slightly softened and the spices are fragrant.
5. 5Add the drained 2 cups of Basmati rice to the pot. Pour in 4 cups of Vegetable broth. Stir gently to combine, then bring the liquid to a rolling boil over high heat. Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly with a lid, and let it simmer for 20 minutes. Do not lift the lid during this time. The rice should be cooked and all the liquid should be absorbed.
6. 6Gently spread the cooked rice and vegetable mixture evenly in the pot. Drizzle the 1/4 teaspoon Saffron strands, soaked in warm water, over the top. Sprinkle the 1/4 cup Mint leaves, chopped, and the 1/4 cup Cilantro, chopped, over the saffron water.
7. 7Drizzle the 1 teaspoon of Rose water evenly over the top of the herbs and saffron. Cover the pot again with the lid, ensuring it is tightly sealed. Let it steam on very low heat for another 10 minutes. This allows the flavors to meld together.
8. 8Carefully remove the lid. Serve the Vegan Vegetable Biryani hot.

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