Vegetable Biryani with Raita

Ingredients

• 2 cups Basmati Rice
• 3 cups Mixed Vegetables (carrots, peas, beans)
• 2 medium Onion
• 2 tbsp Ginger-Garlic Paste
• 1 tsp Turmeric Powder
• 2 tbsp Biryani Masala
• 3 tbsp Ghee (or Vegetable Oil)
• 0.25 cup Mint Leaves
• 0.25 cup Cilantro
• 1.5 tsp Salt
• 1 cup Plant Based Yogurt
• 0.5 cup Cucumber
• 0.5 tsp Cumin

Instructions

1. 1Place the 2 cups of Basmati Rice in a medium bowl and add enough water to cover it by at least 1 inch. Let the rice soak for 30 minutes, then drain it completely.
2. 2In a medium saucepan, bring 4 cups of water to a boil over high heat (212°F / 100°C). Add the drained rice and cook for 5-7 minutes, until the grains are partially cooked but still firm in the center. Immediately drain the rice and set it aside.
3. 3Heat the 3 tbsp of Ghee (or Vegetable Oil) in a large heavy-bottomed pot or Dutch oven over medium-high heat (350-375°F / 175-190°C). Add the 2 medium Onions, thinly sliced, and cook for 8-10 minutes, stirring occasionally, until they turn golden brown and caramelized.
4. 4Reduce the heat to medium (300-325°F / 150-160°C). Add the 2 tbsp of Ginger-Garlic Paste to the pot and sauté for 1 minute until fragrant. Stir in the 3 cups of Mixed Vegetables (carrots, peas, beans), 1 tsp of Turmeric Powder, 2 tbsp of Biryani Masala, and 1.5 tsp of Salt. Cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender but still have a bite.
5. 5Spread half of the partially cooked rice evenly over the vegetable mixture in the pot. Sprinkle half of the 0.25 cup of Mint Leaves and half of the 0.25 cup of Cilantro over this rice layer. Repeat the layering with the remaining rice, mint leaves, and cilantro.
6. 6Cover the pot tightly with a lid. Reduce the heat to low (200-225°F / 95-105°C) and cook for 20-25 minutes, allowing the rice to steam and fully cook through. The rice should be tender and fluffy, and the flavors should be well combined.
7. 7While the biryani cooks, prepare the raita. In a small bowl, combine the 1 cup of Plant Based Yogurt, the 0.5 cup of Cucumber (grated), and the 0.5 tsp of Cumin. Stir well to combine, then set aside.
8. 8Once the biryani is cooked, gently fluff it with a fork to mix the layers. Serve the hot Vegetable Biryani immediately with the refreshing Raita on the side.

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