Veg Biryani

• Basmati rice

  washed and soaked 20 minutes

  200 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  10 g

• Cumin seeds

  2 g

• Garam masala

  5 g

• Ginger-garlic paste

  10 g

• Green chilli

  slit

  2 pc

• Mint leaves

  chopped

  10 g

• Oil

  20 ml

• Onion

  thinly sliced

  1 pc

• Red chili powder

  5 g

• Salt

  to taste

• Tomato

  chopped

  2 pc

• Turmeric powder

  1 g

• Vegetables

  cut into bite-sized pieces

  300 g

• Water

  400 ml

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Method

1. 1Wash basmati rice until water runs clear, then soak for 20 minutes. Drain and set aside.
2. 2In a large pan, heat 20 ml oil over medium heat. Add sliced onions and sauté until golden brown.
3. 3Add chopped tomatoes, ginger-garlic paste, and green chilies. Cook until tomatoes break down and oil begins to separate.
4. 4Stir in turmeric, red chili powder, garam masala, coriander powder, and cumin. Cook for 1 minute until fragrant.
5. 5Add mixed vegetables (carrots, peas, beans, cauliflower) and toss well to coat in spices. Cook for 5 minutes.
6. 6Add 400 ml water, salt to taste, and the soaked rice. Stir gently to combine.
7. 7Bring to a boil, then reduce heat to low. Cover with a tight-fitting lid and cook for 15 minutes on low flame.
8. 8Turn off heat. Let the biryani rest, covered, for 10 minutes. Fluff gently with a fork and garnish with fresh mint and coriander.
9. 9Serve hot with raita or a simple cucumber salad.