Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2. 2

   Heat 2 tablespoons of ghee in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.

4. 4

   Stir in the cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes, allowing the spices to release their aroma.

5. 5

   Add the mixed vegetables to the pot and sauté for 5 minutes until they start to soften.

6. 6

   Add the drained rice to the pot and gently stir to combine with the vegetables and spices.

7. 7

   Pour in 600ml of water and add salt to taste. Bring the mixture to a boil.

8. 8

   Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

9. 9

   Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork.

10. 10

    Drizzle the lemon juice over the biryani and garnish with fresh coriander before serving.