Made with AI
Veg Biriyani
Ingredients
- basmati chawal (rice)2 cups
- sliced onion1,5 cups
- mixed vegetables (carrot, beans, peas, potato)1 cup
- oil2 tablespoons
- ginger garlic paste1 teaspoon
- biriyani masala1 teaspoon
- turmeric powder0,5 teaspoon
- red chili powder1 teaspoon
- chopped tomatoes0,5 cup
- plain yogurt0,25 cup
- chopped coriander leaves2 tablespoons
- chopped mint leaves2 tablespoons
- salt1 teaspoon
- water3,5 cups
Instructions
- 1
Rinse the basmati rice thoroughly in water until the water runs clear. Soak the rice in water for 20-30 minutes, then drain and set aside.
- 2
Heat 2 tablespoons of oil in a large pan or pressure cooker over medium heat. Add the sliced onions and sauté until golden brown.
- 3
Add the ginger garlic paste and sauté for 1 minute until fragrant.
- 4
Add the chopped tomatoes and cook until they turn soft and mushy.
- 5
Add the mixed vegetables (carrot, beans, peas, potato) and sauté for 2-3 minutes.
- 6
Add biriyani masala, turmeric powder, red chili powder, and salt. Mix well and cook for another 2 minutes.
- 7
Add the plain yogurt, chopped coriander leaves, and chopped mint leaves. Stir to combine and cook for 2 minutes.
- 8
Add the soaked and drained rice to the pan. Gently mix with the vegetables and spices.
- 9
Pour in
- 10
5 cups of water and bring the mixture to a boil.
- 11
Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and cook for 15-18 minutes, or until the rice is cooked and the water is absorbed.
- 12
Turn off the heat and let the biriyani rest, covered, for 10 minutes.
- 13
Fluff the rice gently with a fork and serve hot with raita or your favorite side dish.
