Vegetable Biryani

🛒 Ingredients

• Basmati Rice 90 g · 330 kcal
• Mixed Vegetables (Carrots, Green Beans, Peas, Potato) 100 g · 60 kcal
• Onion 50 g · 20 kcal
• Tomato 60 g · 10 kcal
• Ginger-Garlic Paste 8 g · 10 kcal
• Green Chillies 4 g · 2 kcal
• Plain Yogurt 30 g · 18 kcal
• Ghee 11 g · 100 kcal
• Whole Spices (Bay Leaf, Cinnamon Stick, Cardamom, Cloves, Star Anise) 2 g · 5 kcal
• Ground Spices (Turmeric, Red Chili Powder, Coriander Powder, Cumin Powder, Garam Masala) 3 g · 10 kcal
• Fresh Mint Leaves 2 g · 1 kcal
• Fresh Cilantro 3 g · 1 kcal
• Lime Juice 5 g · 1 kcal
• Saffron Strands 0 g · 0 kcal

👨‍🍳 Instructions

1. Rinse Basmati rice thoroughly, then soak it in water for 20-30 minutes; drain and set aside. Meanwhile, chop all vegetables and herbs.
2. Heat ghee in a heavy-bottomed pot and fry sliced onions until golden brown and crispy; remove half for garnish and set aside.
3. Add whole spices to the remaining ghee and sauté for a minute until fragrant, then add ginger-garlic paste and green chillies; cook for another minute.
4. Add chopped tomatoes and cook until softened, then stir in all ground spices, yogurt, and lime juice; cook for 5-7 minutes until the mixture thickens and ghee separates.
5. Add mixed vegetables, fresh mint, and cilantro to the pot; mix well and cook covered for 10-15 minutes until vegetables are partially tender.
6. Partially cook the soaked Basmati rice in boiling salted water for 5-7 minutes until 70% cooked; drain quickly.
7. Layer half of the partially cooked rice over the vegetable mixture in the pot, sprinkle with some fried onions, fresh mint, and cilantro.
8. Add the remaining rice, saffron strands (soaked in a tablespoon of warm milk or water if desired), more fried onions, mint, and cilantro.
9. Cover the pot tightly with a lid or foil and cook on low heat (dum style) for 20-25 minutes until the rice is fully cooked and flavors are well combined.
10. Gently fluff the biryani with a fork before serving warm, garnished with reserved fried onions and fresh cilantro.