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 oil in a large pan 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 green chilies, carrots, peas, and potatoes. Stir well and cook for 5 minutes.

5. 5

   Add the biryani masala, turmeric powder, red chili powder, and salt. Mix well to coat the vegetables with the spices.

6. 6

   Add the drained rice to the pan 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 pan, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.

8. 8

   Turn off the heat and let the biryani sit covered for another 5 minutes.

9. 9

   Fluff the rice with a fork, garnish with fresh mint leaves, and serve hot.