Recipe For Vegetable Biryani Rice
| Ingredient | Quantity | Notes |
|---|---|---|
| Basmati rice | 2 cups | Soaked for 30 mins |
| Mixed vegetables (carrots, beans, peas, cauliflower, potatoes) | 3 cups | Chopped into cubes |
| Onions | 2 large | Thinly sliced |
| Tomatoes | 2 medium | Finely chopped |
| Ginger-garlic paste | 1 tbsp | Freshly made |
| Green chilies | 2-3 | Slit lengthwise |
| Biryani masala | 2 tbsp | Homemade or store-bought |
| Yogurt (curd) | ½ cup | Whisked |
| Mint leaves (pudina) | ¼ cup | Chopped |
| Coriander leaves (dhania) | ¼ cup | Chopped |
| Ghee / Oil | 3 tbsp | For cooking |
| Saffron strands (kesar) | 1 pinch | Soaked in warm milk (optional) |
| Salt | To taste | |
| Water | 4 cups | For cooking rice |
Cooking Instructions
- Prepare Rice: Boil soaked basmati rice with 4 cups water and 1 tsp salt until 70% cooked. Drain and set aside.
- Sauté Vegetables: Heat ghee/oil in a pan. Add sliced onions and fry until golden. Add ginger-garlic paste, green chilies, and sauté for 1 min.
- Add Veggies & Spices: Add chopped tomatoes, biryani masala, and cook until tomatoes turn soft. Then add mixed vegetables, yogurt, mint, and coriander leaves. Cook for 5 mins.
- Layering (Dum Cooking): In a heavy-bottomed pot, layer half-cooked rice over the vegetable mixture. Sprinkle saffron milk (if using). Cover with a tight lid and cook on low flame for 15-20 mins.
- Rest & Serve: Turn off heat and let it rest for 10 mins. Gently fluff the biryani and serve hot with raita.
