Vegetable Biryani

Cook This Meal

Ingredients

• basmati rice
• mixed vegetables
• onion
• tomato
• plain yogurt
• ginger garlic paste
• green chilies
• mint
• cilantro
• biryani masala
• turmeric
• cumin seeds
• oil or ghee
• salt
• lemon juice

Steps

1. Rinse 2 cups basmati rice until the water runs mostly clear, then soak for 20 minutes while you prep the vegetables.
2. Parboil the soaked rice in salted water until the grains are about 70 percent cooked. Drain and keep aside.
3. Heat 2 tbsp oil or ghee in a heavy pot. Add 1 tsp cumin seeds and 1 thinly sliced onion, then cook until the onion is lightly golden.
4. Add 1 tbsp ginger garlic paste and 1 to 2 slit green chilies. Stir for about 30 seconds until fragrant.
5. Add 2 cups mixed vegetables, 1 chopped tomato, 1/2 tsp turmeric, 1 1/2 tbsp biryani masala, and salt. Cook until the vegetables begin to soften.
6. Lower the heat and stir in 1/2 cup plain yogurt. Cook gently until the masala looks thick and coats the vegetables.
7. Spread the vegetables evenly in the pot. Layer the parboiled rice over the top, then add chopped mint, cilantro, and a small squeeze of lemon.
8. Cover tightly and cook on low heat for 15 minutes. Turn off the heat and rest covered for 10 minutes before fluffing gently.
9. Taste and adjust salt or lemon before serving. Serve hot with raita or a simple cucumber salad.