Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

2. 2

   Finely slice the onion, mince the garlic and ginger, and chop the green chili.

3. 3

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

4. 4

   Add the sliced onion and sauté until golden brown.

5. 5

   Add the minced garlic, ginger, and green chili. Sauté for 1-2 minutes until fragrant.

6. 6

   Add the mixed vegetables and cook for 3-4 minutes, stirring occasionally.

7. 7

   Stir in the turmeric powder, garam masala, and salt. Mix well.

8. 8

   Add the plain yogurt and cook for another 2 minutes, stirring to combine.

9. 9

   Add the soaked and drained rice to the pan. Gently mix to coat the rice with the spices and vegetables.

10. 10

    Pour in the water and bring to a boil. Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes, or until the rice is cooked and the water is absorbed.

11. 11

    Turn off the heat and let the biryani rest, covered, for 5 minutes.

12. 12

    Fluff the rice gently with a fork and serve hot.