Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. 2

   Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and sauté for another minute until fragrant.

4. 4

   Add the chopped tomatoes and cook until they become soft and the oil starts to separate.

5. 5

   Stir in the biryani masala, turmeric powder, and red chili powder. Cook for 1-2 minutes.

6. 6

   Add the mixed vegetables and cook for 5 minutes, stirring occasionally.

7. 7

   Add the yogurt and mix well. Cook for another 2 minutes.

8. 8

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

9. 9

   Pour in 2 cups of water and add salt to taste. Bring to a boil.

10. 10

    Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

11. 11

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

12. 12

    Fluff the rice with a fork and garnish with chopped cilantro and mint leaves before serving.