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 sliced onions and sauté until golden brown.

3. 3

   Add the ginger-garlic paste and green chilies to the pot, and sauté for another 2 minutes.

4. 4

   Add the chopped tomatoes and cook until they become soft and mushy.

5. 5

   Stir in the biryani masala and cook for 1-2 minutes until the spices are fragrant.

6. 6

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

7. 7

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

8. 8

   Pour in 600ml of water and add salt to taste. Bring the mixture to a boil.

9. 9

   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.

10. 10

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

11. 11

    Garnish with chopped mint and coriander leaves before serving.