Veg Biryani

Ingredients

• 2 cups basmati rice, soaked
• 2 cups mixed vegetables (carrot, beans, potato, peas)
• 1 cup yogurt
• 2 onions, sliced (half fried till golden)
• 1 tbsp biryani masala
• 1 tsp ginger-garlic paste
• Mint, coriander, saffron milk, ghee, salt

Method

1. Marinate vegetables in yogurt, biryani masala, ginger-garlic paste and salt for 20 minutes.
2. Parboil the rice with whole spices until 70% cooked; drain.
3. Heat ghee, saute the sliced onion, then add the marinated vegetables and cook till nearly done.
4. Layer the parboiled rice over the vegetables, top with fried onions, mint, coriander and saffron milk.
5. Cover tightly and cook on low heat (dum) for 15-18 minutes; fluff gently and serve with raita.