Vegetable Biryani

Serves 4

Ingredients

1.5 cups of uncooked basmati rice

3 cups of water

Salt to taste

1 tbsp ghee

Ingredients for Biryani Masala

1 tsp cumin seeds

½ cup green peas (frozen or fresh)

1 large onion thinly sliced

1 cup carrot thinly sliced

1 cup cauliflower chopped

½ cup potato diced

½ cup mushroom diced

½ packet of Bombay Biryani Masala (MDH brand). Use more if you like spicy.

2 tbsp yogurt

3-4 tbsp ghee or oil

Pinch of saffron

2 tbsp milk

2 tbsp cashews

2 tbsp raisins

How to make rice:

Wash rice thoroughly in running water, let it soak for 20 minutes. Boil 3 cups of water add salt and ghee. Add the soaked rice, let it cook until it absorbs water completely. It should take roughly 12-15 minutes.

How to make biryani masala:

Soak saffron strands in warm milk, put it aside. Heat ghee in a pan. Add cumin seeds, let it splutter. Add cashews, saute for a couple of seconds. Now add onions and saute until golden brown. Remove onions and cashews. Now add some more ghee or oil to the pan. Add potato, cauliflower, and carrots. Sprinkle some salt. Cover and cook partially on medium flame. Add frozen peas, mushrooms, and raisins. Cover and cook until the vegetables are fully cooked. Add the onions, cashews, and raisins to the mixture. Mix yogurt in the biryani masala powder and make a smooth paste. Add this paste to the vegetables, mix it well and stir for 2 minutes. Turn off the flame. Take the cooked biryani masala vegetables and mix it with the rice. Add saffron milk to the rice, mix it well. Serve vegetable biryani with raita.