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 vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

3. 3

   Add the minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for another 2 minutes.

4. 4

   Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate from the mixture.

5. 5

   Stir in the mixed vegetables and cook for 5 minutes.

6. 6

   Add the plain yogurt, fresh coriander, and fresh mint. Mix well.

7. 7

   Add the soaked and drained rice to the pot. Gently mix to combine with the vegetable mixture.

8. 8

   Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

9. 9

   In a separate pan, heat the remaining 2 tablespoons of vegetable oil and fry the remaining sliced onions until crispy. Use these as a garnish.

10. 10

    Fluff the biryani with a fork, garnish with the fried onions, and serve hot.