Indian Vegetable Biryani with Fragrant Spices

Ingredients

• 1 cups basmati rice, rinsed and soaked for 30 minutes
• 2 tablespoons vegetable oil
• 1 cup onion, sliced
• 1 cup mixed vegetables, chopped (carrot, peas, green beans, and potato)
• 1 cup tomatoes, chopped
• 1 cup plain yogurt, whisked
• 2 cups water, boiling
• 1 teaspoon salt, or to taste

• 1 teaspoon cumin seeds
• 2 pieces bay leaves
• 4 pieces green cardamom pods, lightly crushed
• 4 pieces cloves
• 1 inch cinnamon stick
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon garam masala

Method

1. 01
   Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes.
2. 02
   Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Sauté until the spices are fragrant, about 1-2 minutes.
3. 03
   Add the sliced onions to the pot and sauté until golden brown.
4. 04
   Stir in the chopped mixed vegetables and cook for 5 minutes until they begin to soften.
5. 05
   Add the chopped tomatoes, turmeric powder, red chili powder, and salt to the pot. Cook until the tomatoes soften, about 3-4 minutes.
6. 06
   Drain the soaked rice and add it to the pot, stirring gently to mix with the vegetables and spices.
7. 07
   Pour in the boiling water and whisked yogurt, then bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed.
8. 08
   Sprinkle garam masala over the biryani and gently fluff the rice with a fork. Let it rest for 5 minutes before serving.