Vegetable Biryani with Green Raita Recipe

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add sliced onions and sauté until they turn golden brown. Add minced garlic, grated ginger, and slit green chilies. Sauté for another minute.

Add diced carrots, bell peppers, green beans, and peas. Cook for 5 minutes until the vegetables are slightly tender.

Add turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well.

Add soaked and drained basmati rice to the pot. Stir gently to combine with the vegetables and spices.

Pour water into the pot and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-20 minutes until the rice is cooked and the water has evaporated.

In the meantime, prepare the green raita by mixing yogurt, chopped mint leaves, chopped cilantro, cumin powder, and salt in a bowl. Stir well to combine.

Once the biryani is cooked, remove it from heat and let it sit covered for 10 minutes. Fluff the rice with a fork before serving.

Serve the vegetable biryani hot with the green raita on the side.