Rinse 1 kg of basmati rice softly in clean water. Repeat it again to clean it fully and then soak it in a bowl with fresh water. Keep it aside.

Take a suitable vessel that can cook 1kg of rice and place it on the big burner and light it on. (prefer 5 litres vessel so that there is no spill over while cooking)

(a) Add 400gms of thinly sliced onions in the vessel and pour in 250g cooking oil to fry the content. (prefer ground nut oil).

(b) Add 1 gram each of cinnamon, cardamom and cloves to it.

Start stirring the contents in full flame for 3 to 4 minutes till onion becomes light brown.

Once the onions turn light brown add 100 gm of green peas, then add 100 gm of beans and carrot 200 gm.

Stir the contents well in medium flame for 10 minutes.

Now add 400g of potatoes (cut into small pieces) and start stirring the content gently for another 5 minutes in medium flame.

Take 50g of peeled ginger and 50g of garlic, grind them until it becomes paste. Add this ginger-garlic paste and stir it for 30 seconds.

Ginger-garlic paste is one of the main ingredients which gives rich taste and flavor to the biryani.

Add coriander leaves, mint leaves and 3 green chilis – gently stir the content for 20 seconds.

(a) Now we can add 400 g of finely chopped tomatoes and 200 ml of curd.

(b) Also, add 2 table spoons of red chili powder and 1.5 table spoons of iodized salt.

Stir all the contents gently so that the masala and salt mixes well to give a nice gravy.

Its time to add 1.25 litres of water. After adding water we need to close the vessel with a lid and let the water boil in high flame for 2 or 3 minutes.

Now remove the lid and stir the contents gently for 10 seconds. Keep the flame to LOW and close the lid and let the water boil for 5 minutes.

It’s time to add the already cleaned 1 kg of basmati rice to the contents in vessel. After adding rice, stir gently so that the rice, vegetables and masala all mix well.

Close the lid, keep the flame in HIGH mode and leave it for 1 minute.

After 1 minute, remove the lid, stir gently – then we can take a drop of the water to taste and confirm if the spiciness and salt level are good. If we need more spice or salt, we can add it now to improve taste.

Don’t forget to stir well after adding extra chili powder and salt.

Also stir gently for 1 minute in the middle of vessel so that there is no burning of rice at bottom.

Now we should keep flame in LOW, close the lid and leave the rice to get cooked (in Dum).

Allow the rice and vegetables to get cooked in LOW flame for 15 minutes.

After 15 min, we can remove the lid and check if all the water is dried till bottom of vessel.

Tasty vegetable biryani is all ready and set to be served hot.