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Exotic Indian Vegetable Biryani

Servings: 4

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Ingredients:

  • 2 cups Basmati rice
  • 3 cups Mixed vegetables (carrots, peas, cauliflower, and beans)
  • 1 large Onion
  • 2 medium Tomatoes
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 2 Green chillies
  • 1 Lime
  • A handful Coriander leaves
  • A handful Mint leaves
  • 3 tablespoons Ghee
  • 2 tablespoons Biryani masala
  • A pinch Saffron
  • 2 tablespoons Milk

Instructions:

  1. 1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
  2. 2. Meanwhile, chop the onions and tomatoes. Grate the ginger and garlic. Slice the green chillies.
  3. 3. Heat 2 tablespoons of ghee in a large pan. Add the onions and fry them until they turn golden brown.
  4. 4. Add the ginger, garlic, and green chillies to the pan and saute for a minute until they release their aroma.
  5. 5. Add the tomatoes, cook them until they become soft.
  6. 6. Add the mixed vegetables and biryani masala to the pan. Mix well and cook for a few minutes.
  7. 7. Drain the rice and add it to the pan, stirring gently to mix it with the other ingredients. Pour in enough water to cover the rice.
  8. 8. Cover the pan and let the rice cook on medium heat until it’s cooked and the water has evaporated.
  9. 9. While the rice is cooking, heat the milk in a small pan and add the saffron. Allow it to steep for some minutes.
  10. 10. Once the rice is cooked, pour the saffron-infused milk over it, distributing it evenly.
  11. 11. Garnish the biryani with fresh coriander and mint leaves, and squeeze a lime over it.
  12. 12. Serve hot with raita or plain yogurt on the side.