← THE COLLECTIONRECIPE 014Vegetable biryani.EVERYDAY /RICE & GRAINS0144 servings18 ingredients5 actionsCheck off ingredients and actionsBefore you beginRinse basmati rice and soak in water for 20 minutes, then drain. Cut vegetables into small, even pieces.0 / 5 ACTIONS COMPLETECheck an action to complete its ingredients and earlier steps.Swipe sideways to follow the flow →Reset checksBasmati rice, soaked and drained250 g···Water2 litres···Fine salt2 tsp···Ghee3 tbsp···Onions, thinly sliced2···Ginger, grated1 tbsp···Garlic, minced2 cloves···Garam masala2 tsp···Turmeric½ tsp···Ground cumin1 tsp···Cauliflower florets200 g···Carrot, diced1···Peas100 g···Plain yogurt150 g···Water150 ml···Fine salt½ tsp···Mint, chopped2 tbsp···Cilantro, chopped2 tbsp···ParboilBoil drained rice in the salted water for 5 minutes; it should still be firm. Drain immediately.Brown onionsHeat ghee in a heavy pot. Cook onions over medium heat 12–15 minutes until golden, stirring often.Cook vegetablesAdd ginger, garlic, spices and vegetables. Cook 5 minutes, stirring so the spices do not catch.SimmerLower heat; stir in yogurt and water. Cover and simmer for 5 minutes.Layer & steamSpread rice over vegetables. Scatter mint and cilantro. Cover tightly; cook on lowest heat 15 minutes. Rest off heat 10 minutes before gently mixing.INGREDIENT DETAILS×