Ingredients:
2 cups basmati rice
3 cups water
1/4 cup oil or ghee
1 teaspoon cumin seeds
2 bay leaves
2 cinnamon sticks
4 cloves
4 green cardamoms
2 medium onions, sliced
2 cups mixed vegetables (carrots, peas, bell peppers, corn), diced
1/2 cup curd
1 teaspoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon cumin powder
1 teaspoon coriander powder
Salt, to taste
1/4 cup chopped cilantro
1/4 cup chopped mint leaves
1/4 cup fried onions
1/4 cup saffron milk (optional)
Instructions:
Rinse the rice in water several times until the water runs clear. Soak the rice in water for 30 minutes.
In a large pot or a pressure cooker, heat oil or ghee over medium heat. Once hot, add cumin seeds, bay leaves, cinnamon sticks, cloves, and green cardamoms. Let them sizzle for a few seconds.
Add the onions and sauté until they are golden brown.
Add the mixed vegetables, curd, ginger-garlic paste, red chili powder, garam masala, cumin powder, coriander powder, and salt. Stir and cook for 5-7 minutes or until the vegetables are half cooked.
Add the soaked and drained rice and stir to mix well with the vegetable mixture.
Add 3 cups of water, bring it to boil. Reduce the heat to low, cover the pot and let it simmer for 18-20 minutes or until the rice is cooked and the water is absorbed.
Turn off the heat and let the biryani sit for 5 minutes before fluffing it with a fork.
Garnish with cilantro, mint leaves, fried onions and saffron milk.
Note:
You can use any veggies of your choice and adjust the amount of spices as per your taste preference.
You can also use vegetable stock instead of water for more flavor.
If you are using pressure cooker instead of pot, cook for 2 whistle and wait for pressure to release on it’s own.
I hope you enjoy this recipe for Vegetable Biryani.
