Vegetable Biryani (Peanut-Free)

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, beans, potatoes)
• 1 large Onion
• 1 tablespoon Ginger-garlic paste
• 2 small Green chilies
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0.25 teaspoon Saffron strands
• 2 tablespoons Warm milk (dairy or plant-based)
• 3 tablespoons Vegetable oil
• 2 Bay leaves
• 1 Cinnamon stick
• 4 Cardamom pods
• 1 teaspoon Salt

Instructions

1. 1Soak basmati rice for 30 minutes, then drain.
2. 2Soak saffron strands in warm milk.
3. 3Heat vegetable oil in a large pot. Add bay leaves, cinnamon stick, and cardamom pods.
4. 4Add sliced onion and sauté until golden brown. Add ginger-garlic paste and green chilies; sauté for a minute.
5. 5Add mixed vegetables, turmeric powder, red chili powder, and garam masala. Sauté for 5-7 minutes.
6. 6Add soaked rice and salt. Mix well.
7. 7Add 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes, or until rice is cooked.
8. 8Garnish with mint leaves, cilantro, and saffron milk. Serve hot.

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