- 2 cups vegetables-Cauliflower florets, diagonally cut green beans, carrot cubes, peas
- 4 tbsp vegetable oil
- 1.5 cup soaked Basmati rice
- 1 to 2 chopped Onion
- 1 to 2 chopped Tomatoes
- Sprig of Mint leaves
- 1/2 tbsp Ginger garlic paste
- Pinch of Turmeric powder
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- 2 tbsp Knorr Chef’s Biryani Masala
- 1 tsp salt
- 1 tbsp Lemon juice
In a deep pan. Heat 2 tbsp oil and fry 1-2 chopped onions till golden brown
Then, add 1-2 chopped tomatoes, ½ tbsp Ginger-Garlic Paste, 1 tsp Coriander powder, ½ tsp Red Chilli Powder, a pinch of turmeric powder and 1¼ tsp salt and cook on slow flame till oil separates.
Add the vegetables into the onion tomato masala along with about 1 cup(150 ml) water and 2 tbsp(16g) of Knorr Chef’s Biryani Masala, cover with a lid and cook on slow flame for 20 minutes or till the vegetables are done.
Close the flame and sprinkle 3-4 mint leaves on top of the cooked vegetables.
In a separate large pan, boil the rice in about 750 ml water along with 2 tbsp oil and 1 tbsp lemon juice. Cook the rice till it is nearly done (not fully done), drain the excess water and spread the rice over the cooked vegetables.
Cover the pan with a heavy lid and cook on dum (slow flame) for 5-10 minutes till the steam comes out. Serve Hot!