Producer: Priyanka Das Editor: Sujata Singh

Restaurant-style Vegetable Biryani Recipe

Ingredients

2 tablespoons ghee (clarified butter)    1 red onion, diced    ½ teaspoon cumin seed    1 (1 inch) piece cinnamon stick    7 peppercorns    1 tablespoon ginger-garlic paste    1 tomato, diced    ½ cup peas    ½ cup carrot, diced    ½ cup potato, diced    1 teaspoon salt    ¼ teaspoon ground red chile pepper    ¼ teaspoon black pepper    ½ teaspoon garam masala    ¼ teaspoon turmeric powder     4 cups water     2 cups basmati rice, rinsed and drained

Melt ghee over medium heat. Add onion, and cook until softened, about 3 minutes. 

Stir in cumin seed, cinnamon stick, and peppercorns; cook until the spices are fragrant, and the cumin seeds begin to pop.

Stir in ginger-garlic paste, tomatoes, and little water. Bring to a simmer, and cook until the water has evaporated, about 5 minutes. 

Stir in peas, carrot, and potato. Season with salt, red chile, black pepper, garam masala, and turmeric. Stir well, then cover, and cook for 3 minutes.

Pour in 4 cups water and bring to a boil over high heat. 

Once boiling, stir in basmati rice, reduce heat to medium, recover, and simmer for 10 minutes. 

Reduce heat to low and continue to cook until the rice has softened, 10 to 15 minutes more

Your vegetable biryani is ready. Serve it with a side of raita.

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