Vegetable Biryani

Instructions

1. 1

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

2. 2

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

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and cook until they soften.

5. 5

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

6. 6

   Add the soaked and drained rice to the pot, and gently mix with the vegetables and spices.

7. 7

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

8. 8

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

9. 9

   Garnish with chopped coriander and mint leaves before serving.