Vegetable Biryani.

~75 minutes estimated. Layering and final steaming times depend on your pot; check that the rice and vegetables are tender before serving.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 10.58 oz by weight basmati rice
• 17.64 oz by weight mixed vegetables
• 7.05 oz by weight onion, sliced
• 5.29 oz by weight plain yogurt
• 1.06 oz by weight ghee
• 0.71 oz by weight mint leaves
• 0.71 oz by weight cilantro
• 2 tsp biryani masala
• 1 tsp salt
• 5.07 fl oz water, for vegetable base

Method

1. 01

   Rinse and soak rice while preparing vegetables. Boil the rice in ample water until partly cooked, then drain.

2. 02

   Cook onion in ghee until golden. Reserve some for the top, then add vegetables, yogurt, biryani masala, and salt.

3. 03

   Add the measured water and cook until vegetables are almost tender.

4. 04

   Layer rice over the vegetable base with mint, cilantro, and reserved onions. Cover tightly and finish over very low heat until rice and vegetables are cooked. Rest before opening.

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