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Ingredients:
For the rice:
1 ½ cups Basmati rice
4 cups water
2-3 green cardamoms
1 bay leaf
1 cinnamon stick
2-3 cloves
1 star anise
1 tsp cumin seeds
Salt to taste
For the vegetable mixture:
2 tbsp oil or ghee
1 onion, thinly sliced
1 large tomato, chopped
1 cup mixed vegetables (carrot, peas, beans, potato, etc.)
1 tsp ginger-garlic paste
1-2 green chilies, slit
1 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp biryani masala (optional)
Salt to taste
1 cup yogurt
2 tbsp fresh coriander leaves, chopped
2 tbsp fresh mint leaves, chopped
For garnishing:
2 tbsp fried onions (store-bought or homemade)
A few mint leaves
A few coriander leaves
Instructions:
Preparing Rice:
Rinse the rice under cold water until the water runs clear.
In a large pan, bring 4 cups of water to a boil. Add cardamoms, cinnamon, cloves, star anise, cumin seeds, and bay leaf.
Add the rinsed rice and salt. Cook the rice until it is 90% done (it should still be slightly firm).
Drain the rice and set aside. Remove the whole spices.
Preparing Vegetable Mixture:
Heat oil or ghee in a large pan. Add sliced onions and sauté until they turn golden brown. Remove half of the onions and set them aside for garnishing.
Add ginger-garlic paste and green chilies to the remaining onions and sauté for a minute.
Add chopped tomatoes and cook until they soften.
Add the mixed vegetables and cook for about 5 minutes, then add turmeric powder, red chili powder, garam masala, and biryani masala. Stir well.
Add yogurt and cook until the vegetables are tender and the gravy thickens slightly.
Add chopped mint and coriander leaves to the mixture, and adjust salt to taste.
Layering the Biryani:
In a large heavy-bottomed pot, start by placing a layer of the vegetable mixture at the bottom.
Top with a layer of the cooked rice.
Repeat the layers, finishing with a rice layer on top. Sprinkle the reserved fried onions, more mint, and coriander leaves.
Drizzle a little ghee or oil on top.
Cooking the Biryani:
Cover the pot tightly with a lid or seal with dough to ensure no steam escapes.
Cook the biryani on low heat for about 15-20 minutes (you can also place a tava (griddle) underneath the pot to avoid direct heat).
Let it sit for 5 minutes before opening the lid.
Serve:
Serve the Veg Biryani with raita, salad, or boiled eggs.
Enjoy your flavorful, aromatic Veg Biryani!
Source - OhWomen
