Ingredients:
- 2 cups basmati rice, rinsed and soaked for 30 minutes
- 2 tablespoons ghee or vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 carrots, diced
- 1 cup green beans, chopped
- 1 cup cauliflower florets
- 1 potato, diced
- 1/2 cup green peas
- 1 tomato, diced
- 2 tablespoons biryani masala
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 4 cups vegetable broth or water
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
- Heat ghee or vegetable oil in a large pot over medium heat. Add sliced onion and cook until golden brown.
- Stir in minced garlic, grated ginger, and cumin seeds, and cook until fragrant.
- Add diced carrots, chopped green beans, cauliflower florets, diced potato, green peas, and diced tomato to the pot. Cook for 5 minutes, stirring occasionally.
- Drain the soaked basmati rice and add it to the pot along with biryani masala, turmeric powder, cinnamon stick, and salt. Mix well to coat the rice and vegetables with the spices.
- Pour vegetable broth or water into the pot and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and garnish with fresh cilantro leaves before serving.
Cooking time: 40 minutes
Tips:
You can customize the vegetables according to your preference or what you have on hand. Add a pinch of saffron soaked in warm milk for added fragrance and color.