Simple Vegetable Biryani
Ingredients:
- 2 cups basmati rice
- 4 cups mixed vegetables (such as carrots, peas, potatoes, cauliflower)
- 1 large onion, thinly sliced
- 1 tomato, chopped
- 1/2 cup green beans, chopped
- 1/4 cup cashews, chopped
- 1/4 cup raisins
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 4 cups vegetable broth or water
- 3 tablespoons vegetable oil
Instructions:
- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies to the pan. Sauté for 1-2 minutes until fragrant.
- Add the mixed vegetables, green beans, chopped tomatoes, cashews, and raisins to the pan. Stir in the turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Cook for 5-7 minutes until the vegetables are slightly tender.
- In a separate pot, bring the vegetable broth or water to a boil. Add the soaked and drained basmati rice to the boiling liquid. Cook the rice until it’s 70-80% cooked. Drain any excess water.
- Layer the partially cooked rice over the vegetable mixture in the pan. Sprinkle garam masala, chopped cilantro, and mint leaves over the rice.
- Drizzle the remaining 1 tablespoon of vegetable oil over the rice. Cover the pan with a tight-fitting lid and reduce the heat to low. Allow the biryani to cook for an additional 15-20 minutes, or until the rice is fully cooked and the flavors have melded together.
- Gently fluff the biryani with a fork, mixing the vegetables and rice. Serve hot, garnished with additional cilantro and mint leaves if desired.
