Veg Biryani

🔥 Prep

• Rinse 350 g Basmati Rice under cold water until water runs clear, then soak in enough water for 30 minutes.
• Drain the soaked rice.
• Chop 250 g Mixed Vegetables (carrots, beans, peas) into uniform 1‑cm pieces.
• Peel and thinly slice 3 pcs Onion.
• Measure 100 ml Yogurt, 1.5 tbsp Ginger Garlic Paste, 2 tbsp Biryani Masala, 3 tbsp Ghee, 20 g Mint Leaves, and 2 tsp Salt; keep them ready.
• Roughly chop the mint leaves.

🔥 Cook

• 1. Bring 500 ml Water to a boil in a large pot, add a pinch of salt and the soaked Basmati Rice; cook on medium‑high heat for 6‑7 minutes until rice is 70 % cooked (grains still firm); drain and set aside.
• 2. In a heavy‑bottomed pot or handi, heat 2 tbsp Ghee over medium heat; add the sliced onions and fry until golden brown, about 8‑10 minutes, stirring occasionally.
• 3. Add 1.5 tbsp Ginger Garlic Paste to the onions; sauté for 1 minute until the raw smell disappears.
• 4. Add the chopped Mixed Vegetables and stir‑fry for 3‑4 minutes on medium heat until they begin to soften.
• 5. Stir in 2 tbsp Biryani Masala, 2 tsp Salt, and 100 ml Yogurt; cook for 2 minutes on medium‑low heat, allowing the mixture to thicken slightly.
• 6. Layer the partially cooked rice evenly over the vegetable mixture; drizzle the remaining 1 tbsp Ghee over the rice and scatter the chopped Mint Leaves (20 g) on top.
• 7. Cover the pot tightly with a lid (seal with dough if possible) and place on low heat (or a tawa/griddle) for 20‑25 minutes to allow the biryani to steam (dum process); the rice should finish cooking and absorb the aromatics.
• 8. After 20‑25 minutes, turn off the heat and let the biryani rest, still covered, for 5 minutes before gently fluffing the rice with a fork.

🔥 Serve

• Transfer the Veg Biryani to a serving platter, garnish with extra mint leaves and a few fried onion strands if desired.
• Serve hot with raita (yogurt dip), salad, or a side of mirchi ka salan.
• Accompany with lemon wedges and papad for added zest.