Part of the culinary legacy of the Mughal Empire, biryani is one of Indias's finest rice dishes. Made with fragrant long grain basmati rice, a multitude of spices, yogurt, fresh mint, coriander, and saffron. it is cooked on a slow fire. The result? A delectable and aromatic explosion of taste and texture. An exotic mix of aromatic spices for a true Indian pilafIngredients Require:-

1. 1 cup/ 200g rice
2. 5 cup water
3. 1 medium onion, chopped
4. 1 cup/ 75g green peas,
5. 2 medium/ 75g carrot, cut lengthwise
6. 1 medium/ 75g Potato, cut lengthwise
7. 75g cauliflower, cut into florets
8. 50g Suhana Veg Biryani Mix
9. ½ cup/ 100g curd
10. 3 tbsp ghee /oil
11. ½ cup fresh coriander leaves, chopped
12. ¼ cup fresh mint leaves, chopped
13. For garnishing ½ cup crisp fried onions

How To Cook:-

• Wash and soaked rice for 15 minutes and drain
• Boil water. Add rice,1 tbsp oil, and cook for 4-5 minutes
• Remove from the heat and drain the water completely
• Make a paste of curd and Suhana Veg Biryani Mix.
• In a large frying pan, heat the remaining oil
• Add onion and sauté until golden brown
• Add paste, cut vegetables, water, and cook for 20-25 minutes
• Place the vegetables in a heavy-bottomed casserole or pan, and cover with rice
• Sprinkle coriander, mint and cook on a low heat for about 10 minutes
• Garnish with fried onion and serve hot.