INTRODUCTION OF VEGETABLE BIRYANI RECIPE

The aromatic world of Vegetable Biryani, a beloved Indian dish that’s a festival of flavors in every bite. This recipe combines the wholesomeness of fresh vegetables, the fragrance of Basmati rice, and the intoxicating allure of traditional Indian spices. Layered meticulously and cooked slowly, the Biryani allows each ingredient to shine through while harmoniously blending. The result is a dish that’s immensely satisfying to your palate and a feast for the eyes. Whether vegetarian or a vegetable lover, this Vegetable Biryani recipe will win your heart. Let’s embark on this culinary adventure together!

INGREDIENTS:

• 2 cups basmati rice
• 2 onions, thinly sliced
• 1 cup mixed vegetables (such as carrots, peas, potatoes, cauliflower), chopped
• 1 tomato, chopped
• 1/2 cup plain yogurt
• 4 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 green chilies, finely chopped (adjust according to taste)
• 1/4 cup chopped cilantro (coriander leaves)
• 1/4 cup chopped mint leaves
• 1 teaspoon cumin seeds
• 4-5 whole cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust according to taste)
• 1 teaspoon biryani masala powder
• Salt to taste
• 3 tablespoons ghee (clarified butter) or oil
• 3 cups water

INSTRUCTIONS:

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain and set aside.
2. Heat 2 tablespoons of ghee or oil in a large pan over medium heat. Add the cumin seeds, cloves, cardamom pods, and cinnamon sticks. Sauté for a minute until fragrant.
3. Add the sliced onions and sauté until they turn golden brown.
4. Add the minced garlic, grated ginger, and chopped green chilies. Sauté for another minute.
5. Stir in the mixed vegetables and chopped tomato. Cook for 2-3 minutes until the vegetables are slightly tender.
6. In a small bowl, whisk the yogurt until smooth. Add it to the pan along with turmeric powder, red chili powder, biryani masala powder, salt, chopped cilantro, and mint leaves. Mix well to combine.
7. Add the soaked and drained rice to the pan. Gently mix everything, ensuring the rice is well coated with the spices.
8. Pour water into the pan and bring it to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let the biryani cook for 15-20 minutes or until the rice is cooked through and all the water is absorbed.
9. Once the rice is cooked, remove the pan from heat and let it sit, covered, for another 5 minutes.
10. Finally, fluff the biryani gently with a fork to separate the grains. Serve hot garnished with fried onions, chopped cilantro, and mint leaves.

Enjoy your delicious Vegetable Biryani!

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