Vegetable Biryani Delight

1Rinse the basmati rice (1 cup) under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2In a large pot, heat the cooking oil (2 tablespoons) over medium heat. Add cumin seeds (1 teaspoon) and let them splutter.

3Add the sliced onions and sauté until they turn golden brown.

4Stir in the ginger-garlic paste (2 tablespoons) and green chilies (2), cooking for another 2 minutes until fragrant.

5Add the diced bottle gourd (1 medium), potato (1 medium), brinjal (1 medium), and cabbage (1 cup) to the pot. Sauté for about 5-7 minutes until the vegetables start to soften.

6Add the chopped tomatoes, turmeric powder (1 teaspoon), and salt. Cook until the tomatoes are mushy and well combined with the vegetables.

7Stir in the soaked and drained rice, ensuring it is mixed well with the vegetables.

8Add 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.

9Once cooked, remove from heat and let it sit covered for another 5 minutes. Fluff the rice gently with a fork.

10Sprinkle garam masala (1 teaspoon) and garnish with fresh coriander leaves before serving.