Made with AI
Vegetable Biryani
Ingredients
- Basmati rice2 cups
- Mixed vegetables (carrots, peas, beans, cauliflower)3 cups
- Onion1 large
- Tomatoes2 medium
- Ginger-garlic paste1 tablespoon
- Biryani masala2 tablespoons
- Saffron1 pinch
- Mint leaves1/4 cup
- Cilantro1/4 cup
- Yogurt1/2 cup
- Lemon juice2 tablespoons
- Ghee or oil3 tablespoons
Instructions
- 1
Rinse the basmati rice until the water runs clear, then soak it in water for at least 30 minutes. Drain and set aside.
- 2
In a large pot, heat the ghee or oil over medium heat. Add the sliced onions and sauté until they are golden brown. Remove half of the onions for garnishing later.
- 3
To the same pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- 4
Add the chopped tomatoes and cook until they are soft and mushy.
- 5
Stir in the biryani masala and cook for another minute.
- 6
Add the mixed vegetables to the pot and sauté for 5 minutes until they are slightly tender.
- 7
Reduce the heat and add the yogurt, mint leaves, cilantro, and lemon juice. Mix well and cook for another 2-3 minutes.
- 8
In a separate pot, bring water to a boil, add the drained rice, and cook until it's 70% done. Drain the rice and set aside.
- 9
Preheat the oven to 350°F (175°C) if you choose to bake the biryani. Alternatively, you can layer the biryani in a heavy-bottomed pot for stovetop cooking.
- 10
Layer the cooked vegetables and the par-cooked rice in a baking dish or pot. Sprinkle the saffron soaked in a tablespoon of warm milk over the rice.
- 11
Cover the dish with aluminum foil or a tight-fitting lid. If baking, place it in the oven for 20-25 minutes. If cooking on the stovetop, cook on low heat for 20 minutes.
- 12
Let the biryani sit for 10 minutes before uncovering. Garnish with the reserved browned onions, additional mint, and cilantro leaves.
- 13
Serve the vegetable biryani hot with raita or your choice of side.
