Veg Biryani Recipe

 Ingredients:

• 2 cups basmati rice
• Assorted vegetables (e.g., carrots, peas, potatoes, bell peppers)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons biryani masala powder
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• 1 bay leaf
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro (coriander) leaves
• Ghee or oil for cooking
• Salt to taste

Instructions:

1. Wash and soak the rice for about 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large pot over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until fragrant.
3. Add sliced onions and sauté until they turn golden brown.
4. Stir in the ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add chopped tomatoes and cook until they soften.
6. Mix in biryani masala powder and cook for a couple of minutes.
7. Add the assorted vegetables and sauté for a few minutes until they start to cook.
8. Beat the yogurt well and add it to the pot. Mix everything together.
9. Layer the soaked and drained rice on top of the vegetable mixture.
10. Pour enough water (about 3.5 cups) into the pot. Add salt, chopped mint, and cilantro leaves. Give it a gentle stir.
11. Cover the pot with a tight-fitting lid and let the biryani cook on low heat for about 20-25 minutes, or until the rice is fully cooked and fluffy.
12. Once cooked, gently fluff the rice with a fork and mix in the vegetables from the bottom.
13. Serve the veg biryani hot with raita, pickle, or yogurt on the side.

Enjoy it!