Veg bombay biryani: Recipe

Cooking Directions

• STEP 1.Wash and soak basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat oil in a large pan and add whole spices like cinnamon, cardamom, and cloves.
• STEP 3.Add chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 4.Add mixed vegetables like carrots, peas, and potatoes. Cook for a few minutes.
• STEP 5.Add biryani masala, turmeric powder, red chili powder, and salt. Mix well.
• STEP 6.Add soaked rice and water. Bring to a boil, then reduce heat and cover the pan.
• STEP 7.Cook on low heat for about 15-20 minutes or until the rice is cooked and the flavors are well blended.
• STEP 8.Garnish with fried onions, chopped coriander leaves, and mint leaves.
• STEP 9.Serve hot with raita or yogurt on the side.

Cooking Tips

• Make sure to soak the rice for at least 30 minutes to ensure even cooking.
• You can add other vegetables like bell peppers or cauliflower for added flavor and texture.
• For a spicier biryani, increase the amount of red chili powder or add green chilies.
• To enhance the aroma, you can add a few strands of saffron soaked in warm milk.
• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Veg Bombay Biryani can be served as a main course dish for lunch or dinner.
• It pairs well with raita, yogurt, or a side salad.
• Leftover biryani can be reheated in the microwave or on the stovetop.
• Garnish with fresh coriander leaves and mint leaves before serving to enhance the flavors.