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Vegetable Biryani
Four cups basmati rice
Three cups mixed vegetables, half-cooked (potatoes, carrots, peas, beans, cauliflower)
Three tablespoons biryani spices
One cup of yogurt
Half a cup of grated tomatoes
Three tablespoons of minced garlic and ginger
Half a cup of prepared caramelized onions
A quarter cup of chopped coriander
A quarter cup of chopped mint
A pinch of saffron soaked in three tablespoons of rose water
A quarter cup of vegetable oil or ghee
Salt to taste
Water and salt for boiling the rice
