Mixed Vegetable Biryani

Instructions

1. 1

   Rinse the Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 1 tbsp of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

3. 3

   Add the diced potatoes, carrots, and sliced mushrooms to the pot. Cook for 5-7 minutes until the vegetables are slightly tender.

4. 4

   Add the chopped tomatoes, slit green chilies, turmeric powder, red chili powder, and biryani masala. Cook for another 5 minutes until the tomatoes are soft.

5. 5

   Stir in the yogurt, mint leaves, and coriander leaves. Cook for 2-3 minutes.

6. 6

   Add the soaked and drained Basmati rice to the pot. Mix gently to combine with the vegetables and spices.

7. 7

   Pour in 4 cups 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 20-25 minutes until the rice is cooked and the water is absorbed.

9. 9

   In a small pan, heat the remaining 1 tbsp of ghee and pour it over the cooked biryani.

10. 10

    Fluff the rice gently with a fork and serve hot.