Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice in cold water until the water runs clear, then soak it in water for at least 30 minutes. Drain and set aside.

2. 2

   In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until they are golden brown. Remove half of the onions for garnishing later.

3. 3

   To the same pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. 4

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

5. 5

   Stir in the mixed vegetables and cook for about 5 minutes, until they are slightly tender.

6. 6

   Lower the heat and add the yogurt, biryani masala, and a pinch of saffron. Mix well and cook for another 2-3 minutes.

7. 7

   Add the drained rice to the pot and gently mix with the vegetables and spices. Add 4 cups of water and season with salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes, or until the rice is cooked and the water has evaporated.

8. 8

   While the rice is cooking, chop the mint leaves and cilantro.

9. 9

   Once the rice is done, sprinkle the chopped mint leaves, cilantro, and the reserved fried onions over the biryani. Cover the pot and let it sit for an additional 5 minutes.

10. 10

    Gently fluff the rice with a fork and serve the vegetable biryani hot with your choice of raita or curry.