Vegetable Biriyani( নিরামিষ বিরিয়ানি)

 Here’s a simple and flavorful recipe for **Vegetable Biryani** (Niramish Biryani) in English:

### Ingredients:

#### For Rice:

- 1.5 cups Basmati rice

- 2-3 cloves

- 2-3 cardamom pods

- 1 cinnamon stick

- 1 bay leaf

- 1 tsp cumin seeds

- Salt to taste

- 1 tsp ghee or oil

#### For Vegetables:

- 2 tbsp oil or ghee

- 1 carrot, diced

- 1 potato, diced

- 1/2 cup green peas

- 1/2 cup cauliflower florets

- 1/2 cup green beans, chopped

- 1 tomato, chopped

- 1/4 cup yogurt (optional)

- Salt to taste

#### Spices:

- 1 tsp cumin powder

- 1 tsp coriander powder

- 1/2 tsp turmeric powder

- 1 tsp red chili powder (adjust to taste)

- 1 tsp garam masala

- 1/2 tsp biryani masala (optional)

- 2-3 tbsp fresh coriander leaves (chopped)

- 2-3 tbsp fresh mint leaves (chopped)

- 1 tsp saffron (soaked in 2 tbsp warm milk)

- Fried onions (for garnish)

### Instructions:

#### Preparing the Rice:

1. Rinse the Basmati rice thoroughly and soak for 30 minutes.

2. Boil water in a large pot. Add the whole spices (cloves, cardamom, cinnamon, bay leaf, cumin seeds) and salt.

3. Add the soaked rice and cook until 70% done (the rice should still be firm when bitten).

4. Drain the rice and set aside.

#### Cooking the Vegetables:

1. Heat oil or ghee in a large pan or wok.

3. Add diced potatoes, carrots, green beans, peas, and cauliflower. Sauté for a few minutes.

4. Add tomatoes, cumin powder, coriander powder, turmeric, red chili powder, and salt. Mix well.

5. Cook the vegetables until tender (about 7-10 minutes).

6. Stir in yogurt (optional) and cook for a few more minutes.

7. Add garam masala, biryani masala, coriander leaves, and mint leaves. Mix and remove from heat.

#### Assembling the Biryani:

1. In a large, heavy-bottomed pot, spread a layer of cooked vegetables at the bottom.

2. Add a layer of partially cooked rice on top of the vegetables.

3. Sprinkle a few drops of saffron milk over the rice.

4. Repeat the layering process with the remaining vegetables and rice.

5. Cover the pot tightly with a lid. You can seal the edges with dough or use foil to lock in the steam.

6. Cook the biryani on low heat for 15-20 minutes (this process is called **"dum"** cooking).

#### Final Touch:

1. Once done, fluff the biryani gently with a fork.

2. Garnish with fresh coriander, mint leaves, and more fried onions.

### Serving:

- Serve the vegetable biryani hot with raita, pickles, or a side salad.

Enjoy your delicious Niramish Biryani!