Serves: 4
| Ingredient | Qty | Prep |
| Basmati rice | 1.5 cup | soaked for 15 minutes |
| Potato | 1 large | chopped |
| Onion | 1 large | chopped |
| Tomato | 2-3 medium | chopped |
| Carrot | 2 medium | chopped |
| Peas | 1/2 cup | |
| Beans | 1/2 cup | chopped |
| Yogurt | 1/2 cup | as needed |
| Biryani masala | to taste | |
| Spices | as needed | aniseed, cinnamon, bay leaf |
| Salt | to taste | |
| Water | 1.5 cups | more as needed |
| Mint leaves | few | chopped |
| Cilantro | few | chopped |
Method:
- Fry onions with spices until soft and fragrant
- Add tomatoes, biryani masala and salt; cook till soft
- Add the rest of the vegetables (except potatoes) and yogurt, along with water to cover everything, cook for few minutes
- Add rice and potatoes; bring to boil once, then add mint and cilantro leaves
- Reduce heat to low and cover with tight lid for 10-15 minutes until rice is cooked fully
- Mix gently and serve with raita
Notes:
This dish shouldn't take more than 30 minutes (not including cooking time). The spices to be added depend on the ingredients in your ready-made masala. Mine was missing aniseed, cinnamon and bay leaf, so I added those. Feel free to omit or add the spices you prefer.
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