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15 minutes
PREP TIME
30 minutes
Cook Time
4
Serves
45 minutes
Total
INGREDIENTS
300–400 g mixed vegetables (carrots, peas, beans)
200 g tofu or soy chunks
300 g basmati rice
2 medium onions, sliced
3–4 green chillies, slit
1 tablespoon ginger-garlic paste
2–3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon turmeric powder
Salt to taste
Fresh coriander leaves for garnish
1 litre water
2 tablespoons lemon juice
Soak the basmati rice for 30 minutes before cooking for better texture.
Adjust spices according to your taste preference.
Instructions
Heat oil in a large pot and add cumin seeds, allowing them to splutter.
Add sliced onions and sauté until golden brown.
Stir in ginger-garlic paste and green chillies, cooking for a minute.
Add mixed vegetables and tofu or soy chunks, sautéing for 5–7 minutes.
Sprinkle turmeric powder, garam masala, and salt, mixing well.
Add washed basmati rice and water, bringing it to a boil.
Once boiling, reduce heat to low, cover, and cook for 15–20 minutes until rice is done.
Remove from heat and let it rest for 5 minutes.
Fluff the biryani with a fork, drizzle lemon juice, and garnish with fresh coriander leaves before serving.