Vegetable Biryani

Method

20 min prep · 40 min cook

1. Rinse the basmati rice until the water runs clear, then soak for 20 minutes. Drain.

2. Heat oil in a large saucepan. Add the sliced onions and sauté until they turn golden brown.

3. Add the ginger and garlic paste, and sauté for another minute.

4. Add the diced carrots, green beans, peas, and bell pepper to the pan. Stir well.

5. Stir in the biryani masala and salt, cook for 2-3 minutes.

6. Pour in 2 cups of water, bring to a boil, then reduce the heat to low. Cover and cook until the rice is done, about 20 minutes.

7. Optional, for added flavor, sprinkle saffron soaked in warm milk across the top of the biryani.

8. Garnish with fresh cilantro before serving.

Courses: Dinner, Lunch

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