Vegetable Biryani Recipe | Healthy and super easy recipe

👩‍🍳 Welcome to Beenu's Surati Kitchen!
Today, I'm excited to share a delicious and aromatic Vegetable Biryani recipe. This dish is packed with colorful vegetables and fragrant spices, making it a perfect meal for any occasion. Let's get started!
Ingredients:
1 cup basmati rice
1 carrot, peeled and cubed
2 tomatoes, chopped
2 potatoes, peeled and cubed
1 onion, thinly sliced
6-7 garlic cloves, minced
10-12 curry leaves
1/2 cup french beans, chopped
2 tablespoons oil
1 tablespoon ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 bay leaf
1-inch piece of cinnamon stick
A pinch of hing (asafoetida)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon biryani masala (or garam masala)
1 teaspoon chili garlic paste
1 teaspoon sugar (optional)
Salt to taste
Fresh coriander leaves, chopped (for garnish)
Fresh mint leaves, chopped (optional)
2 1/2 cups water
Instructions:
Preparation:
Wash the basmati rice thoroughly under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Peel and cube the carrot and potatoes.
Chop the tomatoes and french beans.
Thinly slice the onion and mince the garlic.
Sautéing the Vegetables:
In a large pot or pressure cooker, heat 2 tablespoons of oil and 1 tablespoon of ghee over medium heat.
Add mustard seeds and cumin seeds. Let them splutter.
Add the bay leaf, cinnamon stick, and a pinch of hing (asafoetida). Sauté for a few seconds.
Add the curry leaves, sliced onion, and minced garlic. Sauté until the onion turns golden brown.
Add the chopped tomatoes and cook until they become soft and mushy.
Add the turmeric powder, red chili powder, coriander powder, biryani masala, and chili garlic paste. Mix well and cook for a minute.
Add the cubed carrots, potatoes, and chopped french beans. Mix well to coat the vegetables with the spices.
Cooking the Rice with Vegetables:
Add the soaked and drained basmati rice to the pot with the sautéed vegetables.
Add 2 1/2 cups of water and salt to taste. Mix well.
Bring the mixture to a boil.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for about 15-20 minutes, or until the rice is fully cooked and the water is absorbed. If using a pressure cooker, close the lid and cook on medium heat for 2 whistle, then reduce the heat to low and cook for another 5 minutes. Let the pressure release naturally.
Finishing:
Once the rice is cooked, fluff it gently with a fork.
Garnish with freshly chopped coriander leaves and mint leaves (if using).
Serving:
Serve the Vegetable Biryani hot with raita or a side salad.
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Enjoy your aromatic and flavorful Vegetable Biryani!