Savor the Aromatic Delight: Veg Biryani Bliss
Ingredients
Basmati rice & mixed vegetables - 2 cups
Onions & tomatoes - 2
Green chili peppers - 2, split lengthwise
Plain yogurt - 1/2 cup & Cloves 3-4
Ghee (clarified butter) or vegetable oil - 4 tablespoons
Turmeric & red chilli powder - 1/2 teaspoon
Biryani masala powder - 2 teaspoons
Water - 4 cups & salt to taste
Preparation
Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes. Drain and set aside.
Heat ghee or oil in a large pot or pressure cooker over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, and cloves. Cook for a minute until fragrant.
Add the sliced onions and cook until they turn golden brown.
Add the ginger-garlic paste and green chili peppers. Cook for another 2 minutes.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the mixed vegetables and sauté for 2-3 minutes.
Add turmeric powder, red chili powder, and biryani masala powder. Mix well to coat the vegetables.
In a separate bowl, whisk the yogurt until smooth. Add it to the pot and mix well.
Drain the soaked rice and add it to the pot. Gently mix everything together.
Add water and salt. Stir gently and bring the mixture to a boil.
If using a pressure cooker, close the lid and cook for 1 whistle on medium heat. Then, reduce the heat to low and cook for another 5 minutes. Turn off the heat and let the pressure release naturally.
If using a regular pot, cover it with a tight-fitting lid and cook on low heat for about 15-20 minutes until the rice is cooked and the flavors are well blended.
Once the biryani is cooked, remove the lid and fluff the rice gently with a fork.
Drizzle the saffron milk over the top and garnish with chopped cilantro and mint leaves.
Optionally, you can also add fried onions, cashews, and raisins as a garnish.
Serve the vegetable biryani hot with raita (yogurt dip) or any side dish of your choice.