Ingredients
Scale
- 2 cups basmati rice
- 1 cup mixed vegetables (carrots, peas, beans, bell peppers)
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 4 tablespoons biryani masala
- 1 teaspoon cumin seeds
- 1 bay leaf
- 4 cups water
- Salt to taste
- Fresh coriander and mint leaves for garnish
- 3 tablespoons ghee or vegetable oil
Instructions
- Rinse basmati rice under cold water until clear; soak for 30 minutes.
- In a large pot, heat ghee/oil over medium heat. Add cumin seeds and bay leaf; sauté until fragrant.
- Add sliced onions; cook until golden brown. Stir in chopped tomatoes and mixed vegetables; cook for 5 minutes.
- Season with salt and biryani masala; mix well.
- Drain soaked rice and gently stir into the pot with vegetables.
- Pour in water; bring to a boil. Reduce heat to low, cover, and simmer for about 20 minutes until rice is cooked.
- Remove from heat and let sit covered for another 10 minutes before fluffing with a fork. Garnish with fresh coriander and mint.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg