Mushroom Veg 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. Remove half of the onions and set aside for garnishing.

3. 3

   Add the remaining ghee to the pot and sauté the chopped tomatoes until they become soft and mushy.

4. 4

   Add the biryani masala, turmeric powder, and red chili powder. Stir well to combine.

5. 5

   Add the sliced mushrooms and mixed vegetables to the pot. Cook for 5-7 minutes until the vegetables are tender.

6. 6

   Stir in the yogurt, chopped cilantro, and mint leaves. Cook for another 2-3 minutes.

7. 7

   Add the soaked and drained basmati rice to the pot. Pour in 4 cups of water and add salt to taste. Mix well.

8. 8

   Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 20-25 minutes, or until the rice is fully cooked and the water is absorbed.

9. 9

   Turn off the heat and let the biryani rest for 5 minutes. Fluff the rice gently with a fork.

10. 10

    Garnish with the reserved fried onions and serve hot.