Description - Part of the culinary legacy of the Mughal Empire, biryani is one of India's finest rice dishes. Made with aromatic long-grain basmati rice, a multitude of spices, yogurt, fresh mint, cilantro, and saffron, it's simmered over low heat. The result? A delicious and aromatic explosion of flavor and texture.

An exotic blend of aromatic spices for an authentic Indian pilaf.

Ingredients:

• 1 cup/200 g of rice
  
• 5 cups of water
  
• 1 medium onion, chopped
  
• 1 cup/75 g peas
  
• 2 medium carrots/75 g, sliced lengthwise
  
• 1 medium potato/75 g, cut lengthwise
  
• 75g cauliflower, cut into florets
  
• 50 g Suhana Vegetable Biryani Mix
  
• ½ cup/100 g of curd
  
• 3 tablespoons of ghee/oil
  
• ½ cup chopped fresh cilantro leaves
  
• ¼ cup chopped fresh mint leaves
  
• To garnish: ½ cup crispy fried onions

Preparation:

• Wash the rice, soak it for 15 minutes and drain it.
  
• Bring the water to a boil. Add the rice and 1 tablespoon of oil, and cook for 4-5 minutes.
  
• Remove from heat and drain the water completely.
  
• Prepare a paste with the curd and Suhana's vegetable biryani mix. In a large skillet, heat the remaining oil.
  
• Add the onion and sauté until golden.
  
• Add the pasta, chopped vegetables, water and cook for 20-25 minutes.
  
• Place the vegetables in a heavy-bottomed saucepan or skillet and cover with rice.
  
• Sprinkle with cilantro and mint and simmer for about 10 minutes.
  
• Garnish with fried onions and serve hot.