Vegetable and Saffron Biryani Rice (Indian Vegetarian Biryani)

Ingredients

• Basmati rice300 g
• Potatoes2 medium, diced
• Carrots2, sliced
• Green peas1 cup
• Green beans1 cup, chopped
• Onion1 large, sliced
• Plain yogurt1/2 cup
• Ginger-garlic paste1 tablespoon
• Biryani spices (garam masala, turmeric, cumin, coriander)2 teaspoons
• Saffron1 pinch, soaked in 2 tablespoons warm milk
• Vegetable oil or ghee3 tablespoons
• Bay leaves2
• Cloves4
• Green cardamom3 pods
• Fresh coriander1/4 cup, chopped
• Fresh mint1/4 cup, chopped
• Slivered almonds2 tablespoons, for garnish
• Water2 cups
• Saltto taste

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. 2

   In a large pot, heat the oil or ghee over medium heat. Add the bay leaves, cloves, and cardamom. Sauté for a few seconds.

3. 3

   Add the sliced onion and sauté until golden brown. Add the ginger-garlic paste and biryani spices. Mix well.

4. 4

   Add the vegetables (potatoes, carrots, green beans, peas) and sauté for 5 minutes. Add the yogurt and 1/2 cup water. Cover and cook until the vegetables are tender.

5. 5

   In another pot, bring 2 cups of water with salt to a boil. Add the drained rice and cook until half-done (about 5 minutes). Drain.

6. 6

   In a large oven-safe pot, layer the vegetables and rice alternately. Drizzle with the saffron soaked in milk. Garnish with coriander, mint, and slivered almonds. Cover and cook on low heat or in the oven at 180°C for 20 minutes. Serve hot.