Vegetable Biryani with Potato and Carrot

Instructions

1. 1

   Rinse the Basmati rice thoroughly and soak it in water for 30 minutes. Drain and set aside.

2. 2

   Heat 2 tbsp of ghee in a large pot over medium heat. Add the sliced onions and sauté until golden brown.

3. 3

   Add the diced potatoes and carrots to the pot and sauté for 5-7 minutes until they start to soften.

4. 4

   Add the chopped tomatoes, green peas, slit green chilies, and sauté for another 3-4 minutes.

5. 5

   Stir in the biryani masala, turmeric powder, red chili powder, and salt. Mix well.

6. 6

   Add the yogurt, chopped mint leaves, and coriander leaves. Cook for 2-3 minutes until the mixture is well combined.

7. 7

   Add the soaked and drained Basmati rice to the pot. Gently mix to combine with the vegetable mixture.

8. 8

   Pour in 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 20-25 minutes until the rice is cooked and the water is absorbed.

9. 9

   Turn off the heat and let the biryani sit, covered, for 10 minutes.

10. 10

    Fluff the rice gently with a fork and serve hot.