Vegetable Biryani

Ingredients

• Water - 4 cups
• Salt - To taste
• Fresh mint leaves - 2 tablespoons, chopped
• Fresh cilantro - 2 tablespoons, chopped
• Raisins - 2 tablespoons
• Cashews - 2 tablespoons
• Ghee - 2 tablespoons
• Cardamom pods - 2
• Cloves - 4
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Cumin seeds - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Biryani masala powder - 2 tablespoons
• Yogurt - 1/4 cup
• Green chili - 1, slit
• Ginger - garlic paste - 1 tablespoon
• Tomato - 1, chopped
• Onion - 1, thinly sliced
• Mixed vegetables (carrots, peas, potatoes, cauliflower, etc.) - 2 cups, chopped
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown.
4. Add the ginger-garlic paste and green chili. Sauté for a minute.
5. Add the chopped tomatoes and cook until they turn soft.
6. Add the mixed vegetables and cook for 5 minutes.
7. Add the biryani masala powder, turmeric powder, red chili powder, and salt. Mix well.
8. Add the soaked and drained basmati rice. Stir gently to combine with the vegetables and spices.
9. Add water and bring to a boil. Reduce the heat to low, cover the pot, and cook for 15-20 minutes or until the rice is cooked and the water is absorbed.
10. In a separate small pan, heat a tablespoon of ghee. Add the cashews and raisins. Fry until the cashews turn golden brown and the raisins plump up.
11. Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.
12. Fluff the rice gently with a fork. Garnish with fried cashews, raisins, chopped cilantro, and mint leaves.
13. Serve hot and enjoy the flavorful Vegetable Biryani!