Instant veg biryani recipe | how to make vegetable biryani | Restaurant style biryani

INGREDIENTS 

• 1 cup rice
• 2 tbsp oil
• 1 bay leaf
• ½ inch cinnamon
• 2 cloves
• 1 tsp cumin seeds
• 1 medium size slice onion
• 2 chopped green chilli
• ½ tsp ginger paste
• ½ tsp garlic paste
• 1 medium size potato cubes
• ½ slice of carrot
• ¼ cup green peas
• Salt to taste
• 1 medium size chopped tomato
• ¼ cup curd
• ¼ tsp turmeric powder
• 1 tsp red chilli powder
• ¼ tsp black pepper powder
• ½ tsp garam masala or biryani masala
• 5-6 chopped mint leaves
• Some coriander leaves
• 1.75 cup water

INSTRUCTIONS

• Soak 1 cup of rice in the water for 30 minutes. Drain water and keep it aside.
• Heat oil in a pan, add oil, bay leaf, cinnamon stick, cardamom, cloves, and cumin seeds. Sauté for a minute.
• Add onion and green chilli and sauté till it becomes translucent.
• Then add ginger and garlic paste and sauté for a minute.
• Add potato cubes, carrot slices, peas, tomatoes and salt. Sauté till vegetables become slightly soft.
• In a mixing bowl, add curd, turmeric powder, red chilli powder, black pepper powder, and garam masala. mix well.
• Add curd mixture into pan and cook till oil separates from the sides of vegetables.
• Add chopped mint leaves and coriander leaves. mix well.
• Add soaked rice and mix well.
• Add water and mix everything. Cover the pan and cook biryani on a low medium flame for 15-20 minutes.
• Serve instant veg biryani with raita and papad.