Veg Biryani is a delicious and aromatic Indian rice dish made with basmati rice, mixed vegetables, and a blend of aromatic spices. Here’s a step-by-step recipe for you:

Ingredients:

• 1 cup basmati rice
• 2 cups mixed vegetables (carrots, peas, beans, potatoes, etc.)
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro (coriander leaves)
• 1/4 cup fried onions (optional, for garnish)
• 1/4 cup ghee (clarified butter) or oil
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon biryani masala powder
• 1 tablespoon ginger-garlic paste
• Whole spices: 1 bay leaf, 4-5 cloves, 4-5 green cardamom pods, 2-3 cinnamon sticks
• Salt to taste

Instructions:

1. Preparation of Rice:
   • Rinse basmati rice under cold water until the water runs clear.
   • Soak the rice in water for 30 minutes.
   • Boil enough water in a large pot, add salt, and cook the soaked rice until it is 70-80% cooked. Drain and set aside.
2. Vegetable Preparation:
   • Heat ghee or oil in a large, heavy-bottomed pan.
   • Add the whole spices (bay leaf, cloves, cardamom, cinnamon) and sauté until they release their aroma.
   • Add sliced onions and cook until golden brown.
   • Add ginger-garlic paste and sauté until the raw smell disappears.
   • Add chopped tomatoes and cook until they become soft and the oil starts to separate.
3. Vegetable and Spice Mix:
   • Add mixed vegetables to the pan and sauté for a few minutes.
   • Add turmeric powder, red chili powder, biryani masala powder, and salt. Mix well.
   • Stir in yogurt and cook until the vegetables are partially cooked.
4. Layering:
   • In a heavy-bottomed pot or biryani handi, layer half of the partially cooked rice at the bottom.
   • Spread the cooked vegetable mixture over the rice evenly.
   • Sprinkle chopped mint and cilantro over the vegetables.
   • Add the remaining rice as the top layer.
5. Dum Cooking:
   • Sprinkle some biryani masala, fried onions, mint, and cilantro on top of the rice.
   • Cover the pot tightly with a lid or aluminum foil. You can also seal the edges with dough for a better seal.
   • Cook on low heat (dum) for 20-25 minutes until the rice is fully cooked and aromatic.
6. Serve:
   • Gently fluff the biryani with a fork.
   • Serve hot, garnished with fried onions and fresh cilantro.
   • Enjoy your delicious homemade Veg Biryani with raita or a side salad!