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

3. 3

   Add the chopped onion and sauté until golden brown.

4. 4

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

5. 5

   Add the chopped carrots, peas, and diced potatoes. Cook for 5-7 minutes, stirring occasionally.

6. 6

   Add the turmeric powder, garam masala, and coriander powder. Stir well to coat the vegetables with the spices.

7. 7

   Add the tomato puree and cook for another 5 minutes.

8. 8

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

9. 9

   Add 400 ml of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

10. 10

    Remove from heat and let it sit, covered, for 5 minutes.

11. 11

    Fluff the rice with a fork and garnish with fresh cilantro before serving.