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 the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for a few seconds.

3. 3

   Add the sliced onion and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another minute.

5. 5

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

6. 6

   Add the mixed vegetables and biryani masala. Stir well and cook for 5 minutes.

7. 7

   Add the soaked and drained rice to the pot. Gently mix to combine with the vegetables and spices.

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

   Turn off the heat and let the biryani rest for 5 minutes before fluffing it with a fork.

10. 10

    Serve hot, garnished with fresh coriander or mint leaves if desired.