Vegetable Biryani

Indian · 55 min · Beans · vegetarian, gluten-free

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Ingredients

• 2 cups basmati rice
• 3 cups mixed vegetables (carrot, beans, peas)
• 1/2 cup plain yogurt
• 2 large yellow onion
• 2 tbsp biryani masala
• 1 pinch saffron
• 1 tbsp ginger-garlic paste
• 1/2 cup fresh mint
• 3 tbsp ghee
• 3 tbsp whole milk

Method

1. Fry sliced onions in ghee 10 minutes until golden; reserve half.
2. Saute ginger-garlic paste 1 minute, add vegetables and biryani masala, cook 5 minutes, then stir in yogurt and cook 5 more minutes.
3. Parboil soaked basmati in salted water 5 minutes to 70% done and drain; steep saffron in warm milk.
4. Layer vegetable mixture and rice in a heavy pot, top with reserved onions, mint and saffron milk.
5. Cover tightly and steam on lowest heat 20 minutes; rest 5 minutes, then fluff gently.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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