Vegetable Biryani recipes

INGREDIENTS

• 400 g Basmati Rice
• 2 Potatoes Peeled, cubed
• 1 Onion Thinly sliced
• 1 Carrot
• 100 g Green Peas
• 1 tsp Cumin Seeds
• 2 Cardamom Pods
• 2 Cloves
• 1 Cinnamon Stick
• 1 Bay Leaf
• 2 tbsp Vegetable Oil
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 1 tsp Coriander Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Garam Masala Powder
• 1/2 tsp Turmeric Powder
• 500 ml Water
• Salt To taste
• Coriander Garnish

INSTRUCTIONS

• Begin by thoroughly rinsing the rice in cold water and soaking it.
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a few seconds until fragrant.
• Add sliced onions and sauté until they turn golden brown.
• Add ginger paste and garlic paste and continue to sauté for 1-2 minutes.
• Mix in coriander powder, cumin powder, garam masala powder, turmeric powder, and salt. Sauté for another 1-2 minutes.
• Add cubed potatoes, sliced carrots, and green peas. Mix well and cook for 5-7 minutes until the vegetables are partially cooked.
• Add 500ml of water to the pot, mix well, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let the vegetables simmer for 10-15 minutes or until they are fully cooked.
• While the vegetables are cooking, in a separate pot, bring 1 litre of water to a boil. Add the soaked rice and parboil for 5-6 minutes until the rice is partially cooked. Drain the rice and set it aside.
• Once the vegetables are fully cooked, layer the partially cooked rice on top of them in the pot.
• Cover the pot with a tight-fitting lid, reduce the heat to the lowest setting, and let the biryani cook for 15-20 minutes or until the rice is fully cooked and fluffy.
• Once done, remove the pot from the heat and let it rest for 10 minutes.
• Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
• Serve the biryani hot with raita or a side salad.