A deliciously spiced one-pot biryani to change up your midweek meals at home in 30 minutes.
Ingredients:
For the Rice:
- 1 1/2 cups basmati rice
- 3 cups water
- 2-3 cloves
- 2-3 green cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 1/2 teaspoon salt
For the Vegetables:
- 2 tablespoons vegetable oil or ghee
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili, chopped (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 cup mixed vegetables (carrots, peas, potatoes, bell peppers, etc.)
- Salt to taste
- 1/4 cup yogurt
- 2 tablespoons chopped fresh mint leaves
- 2 tablespoons chopped fresh cilantro
For Garnishing:
- 2 tablespoons fried onions (optional)
- Saffron strands soaked in 2 tablespoons warm milk (optional)
- Lemon wedges
Instructions:
1. Cook the Rice:
- Rinse the basmati rice in cold water until the water runs clear to remove excess starch.
- In a pot, bring 3 cups of water to a boil. Add the cloves, cardamom, bay leaf, cinnamon stick, and salt.
- Add the rinsed rice, reduce the heat to low, cover, and simmer for about 10 minutes or until the rice is 70-80% cooked. Drain any excess water and set the rice aside.
2. Prepare the Vegetables:
- Heat the oil or ghee in a large pan over medium heat. Add the sliced onion and sauté until golden brown.
- Add the garlic, ginger, and green chili, sautéing for another minute until fragrant.
- Stir in the cumin seeds, coriander powder, garam masala, turmeric powder, and red chili powder. Cook for a minute to toast the spices.
- Add the mixed vegetables and salt, cooking until the vegetables are tender.
- Stir in the yogurt, mint leaves, and cilantro. Cook for another 2-3 minutes to combine the flavors.
3. Layer the Biryani:
- In a large, heavy-bottomed pot, layer half of the cooked rice.
- Spread the vegetable mixture evenly over the rice.
- Layer the remaining rice on top of the vegetables.
- Drizzle the saffron milk over the top layer of rice, if using.
4. Cook the Biryani:
- Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes to allow the flavors to meld and the rice to finish cooking.
- Alternatively, you can place the covered pot in a preheated oven at 350°F (175°C) for the same amount of time.
5. Serve:
- Gently fluff the rice with a fork, mixing the layers slightly.
- Garnish with fried onions and serve with lemon wedges on the side.
- Pair with raita or a simple salad for a complete meal.
