Ingredients
- 1 1/2 cups basmati rice
- 1 1/2 cups water
- 1 1/2 cups vegetable broth
- 1 1/2 tablespoons vegetable oil
- 1 large onion thinly sliced
- 2 green chilies sliced lengthwise
- 1 tablespoon ginger-garlic paste or 1:1 minced fresh garlic and ginger
- 1 1/4 cups mixed, chopped vegetables carrots, peas, beans, bell peppers
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2/3 cup plain yogurt
- 1 teaspoon garam masala
- 1/4 cup fresh mint leaves chopped, plus more for garnish
- 1/4 cup fresh cilantro chopped
Instructions
- Wash the basmati rice under cold running water until the water runs clear. Soak the rice in water for 20 minutes, then drain.
- Bring water and broth to a boil in a large pot. Add the drained rice and half a teaspoon of salt. Cook until the rice is 80% done, about 7 to 8 minutes. Drain and set aside.
- Heat oil in a large skillet over medium heat. Add sliced onions and green chilies. Sauté until onions are golden. Stir in ginger-garlic paste and sauté for another minute.
- Add chopped vegetables to the skillet. Stir in turmeric, red chili powder, and salt to taste. Cook for 5 to 7 minutes or until vegetables are tender.
- Reduce heat to low. Mix in yogurt, garam masala, mint, and cilantro. Cook for another 2 to 3 minutes or until everything is well combined. Adjust seasonings as needed.
- In a large pot, layer half of the cooked rice, followed by the vegetable biryani. Repeat with another layer of rice. Cover and cook on low heat for 10 minutes to meld the flavors. Fluff with a fork before serving. Sprinkle with fresh chopped mint for garnish.
