Preparation Time: 20 minutes
Cooking Time: 30 minutes
Servings: 2
Ingredients:
- 1 cup AGE rice
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp biryani masala
- Whole spices: 1 bay leaf, 2-3 cloves, 2-3 green cardamoms
- 2 tbsp oil or ghee
- Salt to taste
- Fresh coriander and mint leaves for garnishing
- 2 cups water
Instructions:
- Prep the Ingredients: Rinse the AGE rice under cold water until the water runs clear. Soak for 15-20 minutes and then drain.
- Cook the Vegetables: Heat oil or ghee in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown.
- Add Spices: Add the ginger-garlic paste and green chilies, sautéing for another minute. Toss in the whole spices and cook until fragrant.
- Combine with Tomatoes and Veggies: Add chopped tomatoes and cook until soft. Mix in the mixed vegetables and cook for 5-7 minutes until they are tender.
- Add Rice and Water: Stir in the biryani masala and salt. Add the soaked and drained AGE rice, followed by 2 cups of water. Bring to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes or until the rice is fully cooked and the water has absorbed.
- Garnish and Serve: Fluff the biryani with a fork, and garnish with chopped coriander and mint leaves. Serve hot with raita or salad.