Vegetable Biriyani Recipe

Ingredients:

For Biryani Rice:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, beans, peas, potatoes), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/4 cup yogurt
• 1/4 cup mint leaves, chopped
• 1/4 cup coriander leaves, chopped
• 1 teaspoon ginger-garlic paste
• 2 green chilies, slit
• 1/2 teaspoon turmeric powder
• 1 teaspoon biryani masala
• 1/2 teaspoon garam masala
• 2 tablespoons cooking oil or ghee
• Salt to taste

For Biryani Masala:

• 1 cinnamon stick
• 3-4 cloves
• 3-4 cardamom pods
• 1 bay leaf
• 1 star anise
• 1 teaspoon fennel seeds

For Garnish:

• Fried onions (optional)
• Cashews and raisins, roasted in ghee (optional)
• Fresh coriander leaves

Instructions:

Prepare Biryani Masala:

1. Heat a pan and dry roast all the biryani masala ingredients until they release a fragrant aroma. Grind them into a fine powder. Set aside.

Prepare Biryani Rice:

1. Wash basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes.
2. In a large pot, bring water to a boil. Add salt and the soaked rice. Cook the rice until it’s 70-80% cooked. Drain and set aside.

Prepare Vegetables:

1. In a large pan, heat oil or ghee. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies. Sauté for 1-2 minutes until the raw smell disappears.
3. Add chopped tomatoes and cook until they become soft.
4. Add mixed vegetables, turmeric powder, biryani masala, and salt. Mix well and cook for a few minutes until the vegetables are slightly tender.
5. Stir in yogurt, mint leaves, and coriander leaves. Cook for an additional 2-3 minutes.

Layering and Cooking:

1. In a heavy-bottomed pan or biryani pot, layer half of the partially cooked rice.
2. Add a layer of the cooked vegetable mixture.
3. Sprinkle biryani masala and garam masala over the vegetable layer.
4. Repeat the process, finishing with a layer of rice on top.
5. Garnish with fried onions, cashews, raisins, and fresh coriander leaves.
6. Cover the pot with a tight-fitting lid. Cook on low heat for about 15-20 minutes, allowing the flavors to meld and the rice to cook completely.
7. Once done, gently fluff the biryani with a fork.
8. Serve hot vegetable biryani with raita or cucumber mint yogurt.

Enjoy your yummy Vegetable Biryani!