Vegetable Biryani

Name: Vegetable Biryani
Yield: 4 servings
Cuisine: Indian (Jharkhand)
Ingredients: 250g basmati rice, 100g potato (diced), 100g carrot (diced), 100g green beans (diced), 80g peas, 150g onion (sliced), 100ml yogurt, 40ml ghee, 1 bay leaf, 5g cumin seeds, 4 cloves, 1 inch cinnamon, 5g ginger (minced), 2 green chillies (chopped), 2.5g salt, 10g coriander (chopped), 10g mint (chopped), 400ml water

🟢 Veg🌾 Gluten-free📊 Medium

Traditional 8. Vegetable Biryani recipe

🍽️4Serves

🧺 Ingredients

250g basmati rice, 100g potato (diced), 100g carrot (diced), 100g green beans (diced), 80g peas, 150g onion (sliced), 100ml yogurt, 40ml ghee, 1 bay leaf, 5g cumin seeds, 4 cloves, 1 inch cinnamon, 5g ginger (minced), 2 green chillies (chopped), 2.5g salt, 10g coriander (chopped), 10g mint (chopped), 400ml water

👩‍🍳 How to make Vegetable Biryani

Marinate diced vegetables in yogurt, ginger, chillies, salt.
Boil rice half-cooked.
Layer rice and vegetables.
Dot with ghee, fried onions, coriander, mint.
Cover tightly.
Cook on high heat 3 min.
Reduce to low, cook 18 min.
Rest 8 min.
Visual cue: rice fluffy, vegetables tender and visible, onions golden, herbs scattered throughout, vibrant colors.

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