Easy Vegetable Biryani with Coriander Chutney and Onion Raita

Ingredients

• Basmati rice - 1 cup
• Onion - 3 whole
• Ginger-garlic paste - 2 tsp
• Green peas - 1/4 cup
• Carrots - 2 whole
• French beans - 1/4 cup
• Soy chunks - 1/4 cup
• Potato - 1 whole
• Cinnamon stick - 2 whole
• Clove - 2 clove
• Bay leaf - 2 whole
• Cumin seeds - 1/2 tsp
• Turmeric powder - 1 pinch
• Salt
• Ghee
• Water - 2 cup
• Coriander leaves
• Coriander leaves - 1 whole
• Green chili - 2 whole
• Grated coconut - 1/4 cup
• Tamarind - 1 tbsp
• Garlic - 3 clove
• Salt
• Onion - 2 whole
• Tomato - 2 whole
• Green chili - 2 whole
• Curd - 1/2 cup
• Salt

Instructions

1. 1Rinse the basmati rice under cold water until the water runs clear, then soak it for 15 minutes; drain and set aside.
2. 2While the rice soaks, chop the vegetables for the biryani and boil the soy chunks and peas if they are not already cooked.
3. 3Heat ghee in a pan, add the drained rice and fry for 10 minutes until the grains are fragrant and lightly crisp.
4. 4Bring 2 cups of water to a boil and keep it hot to add later.
5. 5Heat ghee in a pressure cooker and fry the cumin seeds, cinnamon stick, cloves and bay leaves until aromatic.
6. 6Add the chopped onions and ginger-garlic paste and sauté until the onions are soft and lightly browned.
7. 7Add the carrots, french beans, potato, green peas and soy chunks and fry for 2 minutes so the vegetables pick up the spice flavor.
8. 8Add the fried rice and salt, then pour in the previously boiled water (there should be water double the quantity of rice) and mix gently; sprinkle a pinch of turmeric powder for color.
9. 9Close the cooker lid, bring it to full cooking pressure on maximum heat, then reduce to low flame and cook for another 3 minutes.
10. 10Allow the cooker to cool gradually before opening so the rice finishes steaming and the flavors settle.
11. 11Fluff the biryani gently with a fork, garnish with coriander leaves and serve hot with coriander chutney, papad and raita.
12. 12For the coriander chutney, combine the coriander leaves, green chili, grated coconut, tamarind, garlic and salt in a blender and grind to a smooth paste, adding a little water if needed to reach the desired consistency.
13. 13For the onion raita, mix the onion, tomato, green chili and curd in a bowl, season with salt and stir until well combined; chill briefly if you like.
14. 14Optional: Serve with a wedge of lemon and extra chopped coriander for brightness.