Easy Vegetable Biryani

Preparation Time: 15 min. Cooking Time: 1 hour. Serves 4

Ingredients:

1½ cups of Basmati Rice

3 Red Potatoes Medium Size Finely Chopped

1 Large Carrots Very Finely Chopped

2 Medium Onions Finely Chopped

200 grams Tinned Sweetcorn

½ cup Green Frozen Peas

½ cup Fresh Tomato Puree

1 cup Curd Yoghurt

1½ tbsp Ginger Paste

3 tbsp Oil

1 Dry Red Chilli

1 tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Asafoetida (Hing)

¾ tsp Turmeric Powder

1½ tsp Chilli Powder

¾ tsp Taj Laving Masala Powder

¼ tsp Garam Masala Powder

1 tsp Sugar

Salt to taste

Method:

1. Wash the rice, soak it for 1 hour in 5 cups of water, and boil it with 1½ tsp salt on high heat until nearly cooked.

2. Rinse them in a sieve under cold water to stop them from cooking, and set aside.

3. Take the chopped potatoes and carrots, wash and steam them or microwave them, set aside.

4. Heat oil in a pan over medium flame with the dry red chilli. Once hot, add mustard seeds, cumin seeds, asafoetida, and chopped onions, and cook until light brown.

5. Now add the ginger paste, red chilli powder, turmeric powder, taj laving masala and garam masala powder and sauté for a minute, then add the fresh tomato puree, sugar, salt, and ⅛ cup of water, sauté for a minute.

6. Mix well with the cooked potatoes, carrots, and sweetcorn, and then add the curd yoghurt. Bring to a boil, then add the frozen peas and one handful of cooked rice.

7. Mix well, then spread the rice over the vegetable and cook on a low flame for 10-15 minutes.

• Garnish with crispy fried onions and serve hot with raita or yoghurt.

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Easy Vegetable Biryani | The Rasoi Recipes