Indian veg Biryani

Here’s a recipe for making Indian vegetable biryani, a flavorful and aromatic dish that’s perfect for a hearty meal.

Ingredients:

For the rice:

• 2 cups basmati rice
• 4 cups water
• 1 teaspoon salt
• 2-3 bay leaves
• 4-5 whole cloves
• 2-3 green cardamom pods
• 1 cinnamon stick

For the vegetables:

• 2 cups mixed vegetables (such as carrots, peas, potatoes, cauliflower, bell peppers)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon garam masala
• 1/4 cup chopped cilantro (coriander leaves)
• 1/4 cup chopped mint leaves
• 2 tablespoons ghee (clarified butter) or vegetable oil
• Salt to taste

For layering:

• Saffron strands soaked in 2 tablespoons warm milk
• Fried onions (optional)
• Chopped cilantro and mint leaves for garnish

Instructions:

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. In a large pot, bring 4 cups of water to a boil. Add salt, bay leaves, cloves, cardamom pods, and cinnamon stick. Add the soaked and drained rice to the boiling water. Cook the rice until it is about 70-80% done. It should still have a slight bite to it. Drain the rice and set aside.
3. In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter.
4. Add sliced onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.
6. Add chopped tomatoes and cook until they turn mushy.
7. Add the mixed vegetables to the pan. Stir well to combine with the onion-tomato mixture.
8. Add coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well and cook for a few minutes until the vegetables are partially cooked.
9. Lower the heat and add plain yogurt to the pan. Mix well to combine with the vegetables and cook for a few more minutes until the vegetables are cooked through.
10. Sprinkle garam masala, chopped cilantro, and mint leaves over the vegetable mixture. Mix well and remove from heat.
11. Now, it’s time to layer the biryani. In a heavy-bottomed pan or a biryani pot, spread a layer of cooked rice evenly at the bottom.
12. Spread the cooked vegetable mixture evenly over the rice layer.
13. Top it with another layer of cooked rice.
14. Drizzle the saffron milk over the rice. You can also sprinkle fried onions on top for added flavor.
15. Cover the pan tightly with a lid or aluminum foil and cook on low heat for about 15-20 minutes to allow the flavors to meld together and for the rice to fully cook through.
16. Once done, remove from heat and let it sit for a few minutes before serving.
17. Garnish with chopped cilantro and mint leaves before serving.

Your delicious and aromatic Indian vegetable biryani is ready to be enjoyed! Serve it hot with raita (yogurt sauce) or any side of your choice