Jain Vegetable Biryani

Ingredients(for 1 medium bowl (approx. 200g))

• 1 cup Basmati rice (chawal)
• 1 cup Mixed vegetables (carrot, peas, beans, capsicum) (finely chopped)
• 1 medium Tomato (tamatar, finely chopped)
• 1 Green chilli (hari mirch, slit) - optional
• 1/2 inch Ginger (adrak, grated)
• 1 tsp Cumin seeds (jeera)
• 1/2 tsp Whole spices (cloves, cardamom, bay leaf, cinnamon) (sabut masale)
• 2 tbsp Fresh coriander leaves (hara dhaniya, chopped)
• 2 tbsp Mint leaves (pudina, chopped)
• 2 tbsp Curd (dahi) (use thick curd, skip for vegan) - optional
• 1/4 tsp Turmeric powder (haldi)
• 1/4 tsp Red chilli powder (lal mirch) - optional
• to taste Salt (namak)
• 1 tbsp Oil or ghee (use oil for vegan)

Instructions

1. 1

   Rinse basmati rice thoroughly in water until the water runs clear. Soak for 15 minutes, then drain.

   15 minutes

   Soaking rice ensures long grains and even cooking.

2. 2

   Heat oil or ghee in a heavy-bottomed handi or kadhai. Add cumin seeds and whole spices. Sauté for 1 minute until aromatic.

   2 minutes

   Use a thick-bottom vessel to avoid burning the spices.

3. 3

   Add grated ginger and green chilli. Sauté briefly, then add chopped tomatoes. Cook until soft and pulpy.

   3 minutes

   Cook tomatoes on medium flame to avoid sticking.

4. 4

   Add mixed vegetables, turmeric powder, red chilli powder, and salt. Sauté for 2-3 minutes. If using curd, mix it in now and cook for another minute.

   4 minutes

   Do not overcook vegetables; they should retain their crunch.