Vegetable Biriyani

Vegetable Biryani: Ingredients:

·         2 cups basmati rice

·         1 cup mixed vegetables (carrots, peas, beans, potatoes, etc.)

·         1 onion, thinly sliced

·         2 tomatoes, chopped

·         2 tablespoons ghee or oil

·         1 teaspoon cumin seeds

·         2 green chilies, slit

·         1 teaspoon ginger-garlic paste

·         1 teaspoon red chili powder

·         1/2 teaspoon turmeric powder

·         1 teaspoon biryani masala powder

·         A few strands of saffron soaked in milk

·         Salt to taste

·         Fresh coriander leaves and fried onions for garnish

Instructions:

·         Rinse the rice and soak it in water for 30 minutes. Drain and set aside.

·         Heat ghee or oil in a large pot and add cumin seeds. Let them splutter.

·         Add sliced onions and sauté until golden brown.

·         Add ginger-garlic paste and green chilies. Cook for a minute.

·         Add tomatoes, red chili powder, turmeric powder, and biryani masala powder. Cook until the tomatoes are soft and the spices are well combined.

·         Add mixed vegetables and cook for a few minutes.

·         Add soaked and drained rice to the pot. Stir gently to coat the rice with the masala.

·         Add saffron-infused milk and enough water to cook the rice (approximately 3 cups). Season with salt.

·         Cover the pot and cook on low heat until the rice is cooked and fluffy.

·         Garnish with fresh coriander leaves and fried onions. Serve hot.