Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, potatoes, beans)
• 1 large Onion, thinly sliced
• 2 medium Tomatoes, chopped
• 1 tablespoon Ginger-garlic paste
• 3 tablespoons Vegetable oil
• 1.5 teaspoons Garam masala
• 1/2 teaspoon Turmeric powder
• 1/4 teaspoon Chili powder
• 2 tablespoons Mint leaves, chopped
• 2 tablespoons Cilantro leaves, chopped
• a pinch Saffron strands
• 2 tablespoons Milk (dairy)
• 1.5 teaspoons Salt
• 4 cups Water

Instructions

1. 1Place the 2 cups of Basmati rice in a bowl and cover with water. Let it soak for 30 minutes, then drain the water completely.
2. 2Heat the 3 tablespoons of Vegetable oil in a large heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 large Onion, thinly sliced, and fry until golden brown, about 8-10 minutes. Carefully remove half of the fried onions with a slotted spoon and set them aside on a plate for later. These will be used for garnish.
3. 3Add the 1 tablespoon of Ginger-garlic paste and the 2 medium Tomatoes, chopped, to the pot with the remaining onions. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and started to break down.
4. 4Stir in the 3 cups of Mixed vegetables (carrots, peas, potatoes, beans), 1.5 teaspoons of Garam masala, 1/2 teaspoon of Turmeric powder, 1/4 teaspoon of Chili powder, and 1.5 teaspoons of Salt. Cook for another 5 minutes, stirring to coat the vegetables evenly with the spices.
5. 5Add the drained 2 cups of Basmati rice and 4 cups of Water to the pot. Stir everything together and bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes, or until the rice is tender and all the water has been absorbed. You should not hear any bubbling.
6. 6While the biryani simmers, place the pinch of Saffron strands in a small bowl. Add the 2 tablespoons of Milk (dairy) to the saffron and let it soak for at least 5 minutes to release its color and flavor.
7. 7Once the rice is cooked, gently drizzle the saffron-infused milk over the top of the rice. Sprinkle the 2 tablespoons of chopped Mint leaves, 2 tablespoons of chopped Cilantro leaves, and the reserved fried onions over the biryani. Cover the pot again for 5 minutes to allow the flavors to meld before serving.

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