Ingredients

• 5-6 cups - basmati rice soaked
• 6-7 whole green chillies
• 2-3 large onion, chopped into rings (deep fried till golden brown and set aside)
• 2-3 Carrots, chopped
• 1 cauliflower, florets
• 18-20 French beans , chopped into 2 inch pieces
• 2-3 large potatoes, cut in wedges or large cubes
• 1 cup - peas
• 3 cups - yoghurt
• 2 tsp - ginger garlic paste
• 1/4 turmeric powder
• salt to taste
• 1tbsp - red chilli powder
• 1 tsp - garam masala
• 3-4 Lemons Juice
• 1/2 bunch - mint leaves, chopped
• 1/2 bunch - coriander leaves, chopped
• Oil or dalda for cooking

How to Make Tangy Vegetable biryani

• In a pan, add oil fry all the vegetables and set aside.
• In a bowl add all the fried veggies, yogurt, ginger-garlic paste, salt, green chillies, mint, coriander leaves, red chilli powder, lemon juice, garam masala and marinate for 1/2 an hour.
• Now half cook the basmati rice and drain.
• In a deep bottomed pan, add Dalda/oil and add a layer of veggies and a layer of rice.
• Cook till rice is done and serve hot with raitha or dalcha.