Vegetable Biryani with Basmati Rice

Ingredients

• Fried onions - For garnish
• Fresh cilantro - For garnish
• Ghee (clarified butter) - 2 tablespoons
• Salt - To taste
• Cardamom pods - 2
• Cloves - 3
• Cinnamon stick - 1 inch
• Bay leaf - 1
• Cumin seeds - 1 teaspoon
• Garam masala 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, cauliflower, beans, 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, garam masala powder, and salt. Mix well.
8. Add the soaked and drained basmati rice. Stir gently to combine with the vegetables and spices.
9. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
10. Remove from heat and let it sit covered for 5 minutes.
11. Fluff the rice with a fork and garnish with fresh cilantro and fried onions.
12. Serve hot and enjoy the flavorful Vegetable Biryani!