Name: Vegetable Biryani
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1.5 cups Basmati Rice; 2 cups Mixed Vegetables (carrots, beans, peas, potatoes); 0.5 cup Onions (sliced and fried); 0.5 cup Plain Yogurt; 1 tbsp Ginger-Garlic Paste; 1.5 tbsp Biryani Masala; 1 tsp Red Chili Powder; 0.25 cup Mint Leaves (chopped); 0.25 cup Coriander Leaves (chopped); 3 tbsp Ghee or Oil; 1 tsp Whole Spices (bay leaf, cardamom, cinnamon); 1 pinch Saffron Strands (soaked in warm milk); 1.5 tsp Salt

DinnerVegetarianMeal PrepComfort Food

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Basmati Rice	1.5 cups	253	5g	55g	0g
Mixed Vegetables (carrots, beans, peas, potatoes)	2 cups	58	3g	12g	0g
Onions (sliced and fried)	0.5 cup	8	0g	2g	0g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Biryani Masala	1.5 tbsp	7	0g	1g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Mint Leaves (chopped)	0.25 cup	2	0g	0g	0g
Coriander Leaves (chopped)	0.25 cup	41	3g	8g	1g
Ghee or Oil	3 tbsp	99	0g	0g	11g
Whole Spices (bay leaf, cardamom, cinnamon)	1 tsp	1	0g	0g	0g
Saffron Strands (soaked in warm milk)	1 pinch	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Basmati Rice	1.5 cups	253	5g	55g	0g
Mixed Vegetables (carrots, beans, peas, potatoes)	2 cups	58	3g	12g	0g
Onions (sliced and fried)	0.5 cup	8	0g	2g	0g
Plain Yogurt	0.5 cup	19	1g	1g	1g
Ginger-Garlic Paste	1 tbsp	3	0g	0g	0g
Biryani Masala	1.5 tbsp	7	0g	1g	0g
Red Chili Powder	1 tsp	2	0g	0g	0g
Mint Leaves (chopped)	0.25 cup	2	0g	0g	0g
Coriander Leaves (chopped)	0.25 cup	41	3g	8g	1g
Ghee or Oil	3 tbsp	99	0g	0g	11g
Whole Spices (bay leaf, cardamom, cinnamon)	1 tsp	1	0g	0g	0g
Saffron Strands (soaked in warm milk)	1 pinch	0	0g	0g	0g
Salt	1.5 tsp	0	0g	0g	0g

Directions

Step 1
Wash and soak basmati rice for 30 minutes. In a bowl, marinate mixed vegetables with yogurt, ginger-garlic paste, biryani masala, red chili powder, half the fried onions, mint, coriander, and salt. Set aside for 20 minutes.
Step 2
Boil a large pot of water with whole spices and 1 tsp salt. Drain soaked rice and add to boiling water. Cook until 70% done, then drain.
Step 3
In a heavy-bottomed pot, spread the marinated vegetables as the first layer. Drizzle with 1 tbsp ghee.
Step 4
Evenly layer the partially cooked rice over the vegetables.
Step 5
Sprinkle the remaining fried onions, more chopped mint and coriander, saffron milk, and a drizzle of ghee over the rice.
Step 6
Cover the pot tightly with a lid and cook on low heat for 25-30 minutes ('dum' method) until vegetables are tender and rice is fully cooked.
Step 7
Let it rest for 10 minutes before gently mixing and serving hot with raita.