Veg Biryani| वेज बिर्यानी कुकर में | Veg Biryani / pulao cooker recipe

Ingredients:

For the Rice:

1 cup Basmati rice
2 cups water
1 bay leaf
2-3 cloves
2-3 green cardamom pods
1-inch cinnamon stick
Salt to taste
For the Vegetable Mixture:

2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.), chopped
1 large onion, thinly sliced
2 tomatoes, chopped
2 green chilies, slit
1/2 cup yogurt
2 teaspoons ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala powder
Salt to taste
2 tablespoons oil or ghee (clarified butter)
For Biryani Assembly:

1/4 cup chopped mint leaves
1/4 cup chopped coriander leaves
A pinch of saffron threads soaked in 2 tablespoons warm milk (optional)
2 tablespoons ghee (clarified butter)
Instructions:

Wash the Basmati rice thoroughly and soak it in water for about 30 minutes. Drain the water and set the rice aside.

In a large pot, bring 2 cups of water to a boil. Add the drained rice, bay leaf, cloves, green cardamom pods, cinnamon stick, and salt. Cook the rice until it's 70% cooked. It should still have a slight bite to it. Drain the rice and set it aside.

In a separate large pan or Dutch oven, heat 2 tablespoons of oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown and crispy. Remove half of the fried onions and set them aside for garnishing.

To the remaining onions in the pan, add ginger-garlic paste and green chilies. Sauté for a couple of minutes until the raw smell disappears.

Add the chopped tomatoes and cook until they become soft and mushy.

Stir in the turmeric powder, red chili powder, and garam masala powder. Cook for a few minutes until the oil starts to separate from the masala.

Add the mixed vegetables and sauté for 5-7 minutes until they are partially cooked.

Reduce the heat and add yogurt. Mix well and cook for 2-3 minutes.

Now, layer the partially cooked rice over the vegetable mixture in the pan. Sprinkle chopped mint and coriander leaves over the rice.

If using saffron, drizzle the saffron-infused milk over the rice. This will give a beautiful color and aroma to the biryani.

Top it with the remaining fried onions and drizzle 2 tablespoons of ghee over the rice.

Cover the pan with a tight-fitting lid or aluminum foil. Cook on low heat for 15-20 minutes to allow the flavors to meld together and the rice to finish cooking through the steam.

Once done, gently fluff the Vegetable Biryani with a fork, mixing the vegetables and rice.

Serve hot with raita (yogurt dip) or a side salad. Enjoy your homemade Vegetable Biryani!

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