Vegetable Biryani

Ingredients(for 1 medium bowl (about 250g cooked biryani))

• 1 cup Basmati rice (soaked for 20 minutes)
• 1.5 cups Mixed vegetables (carrot, beans, peas, cauliflower, diced)
• 1 medium Onion (thinly sliced)
• 1 small Tomato (chopped)
• 1/4 cup Low-fat yogurt (dahi) (well beaten)
• 1 tsp Ginger-garlic paste
• 1-2 Green chilies (slit)
• 1 tsp Biryani masala powder
• 1/2 tsp Cumin seeds (jeera)
• 1 inch Cinnamon stick
• 2 Cloves
• 2 Cardamom pods
• 1 Bay leaf (tej patta)
• 2 tbsp Fresh coriander leaves (chopped)
• 2 tbsp Fresh mint leaves (chopped)
• 1 tbsp Oil (preferably olive or canola)
• to taste Salt
• 2 cups Water (for cooking rice)

Instructions

1. 1

   Wash and soak the basmati rice in water for 20 minutes. Drain and set aside.

   5 minutes

   Soaking rice ensures longer grains and fluffier texture.

2. 2

   Heat oil in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cinnamon, cloves, cardamom, and bay leaf. Sauté until aromatic.

   3 minutes

   Do not burn the spices; gentle heat is key for aroma.

3. 3

   Add sliced onions and sauté till golden brown. Include ginger-garlic paste and green chilies, cooking for another minute.

   5 minutes

   Caramelized onions add depth and sweetness.

4. 4

   Mix in chopped tomatoes and cook till soft. Add the mixed vegetables and stir-fry for 3-4 minutes.

   6 minutes

   Cut vegetables evenly for uniform cooking.