Fragrant basmati rice with mixed vegetables

In a bowl, rinse the basmati rice under cold running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Rinse the Rice

Dice the carrot, green bell pepper, and potato. Cut the cauliflower into florets. Measure out the green peas.

Prep the Vegetables

Thinly slice the onion, and mince the garlic and ginger.

Chop Aromatics

In a large pot or pressure cooker, heat the cooking oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the sliced onions and sauté until golden brown.

Cook the Spices

Once the onions are browned, add the minced garlic and ginger. Sauté for an additional 2 minutes until fragrant.

Add Aromatics

Add the diced carrot, green bell pepper, potato, and cauliflower. Stir well to combine. Cook for about 5 minutes, stirring occasionally.

Cook the Vegetables

Sprinkle in the coriander powder, garam masala, turmeric powder, and salt. Mix well to ensure the vegetables are well-coated with spices.

Add Spices

Add the soaked and drained basmati rice to the pot. Pour in the water. Stir carefully to combine without breaking the rice grains.

Add Rice and Water

Bring the mixture to a boil. If using a pressure cooker, cover and cook for 1 whistle, then turn off the heat. If using a regular pot, cover and simmer on low heat for 20 minutes or until the rice is cooked and water is absorbed.

Cook the Biryani

Once cooked, turn off the heat and let it sit covered for 5 minutes. Fluff the biryani with a fork, garnish with fresh cilantro and fried onions. Serve hot.

vegetable biryani

Recipe information

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