Vegetable Biryani

Ingredients

• •2 cups basmati rice
• •2 medium potatoes, cut into cubes
• •1 cup green peas
• •1 cup carrots, diced
• •1 large onion, sliced
• •4 tablespoons ghee or oil
• •2 tablespoons ginger-garlic paste
• •2 teaspoons biryani masala powder
• •1 teaspoon cumin seeds
• •4-5 green cardamom pods
• •1 bay leaf
• •4 cups water
• •1 teaspoon salt

Directions

1. 1Heat 2 tablespoons ghee in a large pot, add sliced onions and cook until golden brown; set aside half for garnish.
2. 2In the same pot with remaining ghee, add cumin seeds and cardamom pods, then stir in ginger-garlic paste and cook for 1 minute.
3. 3Add diced potatoes, carrots, and peas; stir in biryani masala powder and salt, cooking for 5 minutes until vegetables are lightly cooked.
4. 4Add washed and drained basmati rice, stirring gently for 2 minutes to coat with the spices.
5. 5Pour in 4 cups water, bring to a boil, then reduce heat to low, cover tightly, and cook for 20 minutes until rice is tender and water is absorbed.
6. 6Turn off heat and let it rest covered for 5 minutes, then gently fluff the rice with a fork.
7. 7Transfer to a serving dish and garnish with reserved fried onions and fresh cilantro.

💡 Par-cook basmati rice for vegetable biryani until the centre is still firm; the grains need room to finish during layering without becoming mushy.

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