Vegetable Biryani Recipe

Prepare the Rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Sauté the Vegetables

In a large pot, heat some oil over medium heat. Add cumin seeds and bay leaves, and sauté until fragrant. Add sliced onions and cook until golden brown.

Add Ginger-Garlic and Spices

Stir in the ginger-garlic paste and sauté for a minute. Add chopped tomatoes, turmeric powder, and biryani masala. Cook until the tomatoes soften.

Cook the Mixed Vegetables

Add the mixed vegetables and salt. Stir well and cook for about 5 minutes, allowing the vegetables to soften slightly.

Combine Rice and Water

Add the soaked and drained rice to the pot. Pour in 4 cups of water and mix gently. Bring to a boil.

Simmer the Biryani

Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes or until the rice is fully cooked and water is absorbed.

Add Herbs

Remove from heat and gently fluff the biryani with a fork. Stir in chopped cilantro and mint leaves.

Serve

Serve hot with raita on the side.