Dinnerfy

2 cups Basmati Rice

Notes:

rinsed and soaked for 30 minutes

2 cups Mixed Vegetables

Notes:

carrots, beans, peas, cauliflower, etc.

2 medium Onion

Notes:

sliced

2 medium Tomato

Notes:

chopped

1 tablespoon Ginger Garlic Paste

2 slit Green Chili

1 cup Mint Leaves

Notes:

chopped

1 cup Coriander Leaves

Notes:

chopped

1 cup Yogurt

2 tablespoons Biryani Masala

1 teaspoon Turmeric Powder

1 teaspoon Red Chili Powder

1 teaspoon Garam Masala Powder

1 teaspoon Salt

Notes:

or to taste

2 tablespoons Ghee

7/2 cups Water

1 pinch Saffron

Notes:

soaked in 2 tablespoons of warm milk

2 tablespoons Milk

1 cup Fried Onions

Step 1 : Preparation

In a large pot, bring water to a boil. Add soaked basmati rice and cook until 70% done. Drain the rice using a strainer and set aside.

Step 2 : Preparation

In a frying pan, heat ghee. Add sliced onions and cook until golden brown. Remove half of the fried onions and set aside for garnishing.

Step 3 : Cooking

In the same frying pan, add ginger garlic paste and sauté for a minute. Add chopped tomatoes and cook until they turn soft.

Step 4 : Cooking

Add mixed vegetables, green chili, mint leaves, coriander leaves, yogurt, biryani masala, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and cook for 5 minutes.

Step 5 : Layering

In the large pot, spread a layer of partially cooked rice. Top it with the vegetable mixture. Repeat the layers until all the rice and vegetable mixture are used. Drizzle saffron milk and fried onions on top.

Step 6 : Cooking

Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes or until the rice is fully cooked. Serve hot with raita or salad.