By Drew Fatzinger
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly. Drain well.
In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté until they turn golden brown, about 6-8 minutes.
Stir in the biryani spice mix and cook for another minute until fragrant, ensuring the spices blend well with the onions.
Add the mixed vegetables to the pot and sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
Mix in the rinsed basmati rice and cook for 2 minutes, stirring gently to combine everything without breaking the rice grains.
Pour in the vegetable broth and raise the heat to high. Once it starts to boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes until the rice is cooked and liquid is absorbed.
Turn off the heat and let the biryani sit, covered, for another 5 minutes to allow the flavors to meld.
Fluff the biryani with a fork before serving. Adjust seasoning with salt and pepper to taste. Serve hot with a side of yogurt or salad, if desired.
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By Drew Fatzinger
This recipe is ready in 40 minutes and features Basmati rice, Mixed vegetables (carrot, peas, beans), Onion (sliced) and other delicious ingredients. Contains 320 calories total.
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and helps the rice cook evenly. Drain well.
In a large pot or deep skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and sauté until they turn golden brown, about 6-8 minutes.
Stir in the biryani spice mix and cook for another minute until fragrant, ensuring the spices blend well with the onions.
Add the mixed vegetables to the pot and sauté for 3-4 minutes, stirring occasionally, until they begin to soften.
Mix in the rinsed basmati rice and cook for 2 minutes, stirring gently to combine everything without breaking the rice grains.
Pour in the vegetable broth and raise the heat to high. Once it starts to boil, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15 minutes until the rice is cooked and liquid is absorbed.
Turn off the heat and let the biryani sit, covered, for another 5 minutes to allow the flavors to meld.
Fluff the biryani with a fork before serving. Adjust seasoning with salt and pepper to taste. Serve hot with a side of yogurt or salad, if desired.
Calories per Serving: 320
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