Aloo Veg Biryani

After the water boils, add 5 pieces of black pepper, 2 pieces of cinnamon, 1 piece of bay leaf, and 1 tbsp of ghee, then add 200g of soaked basmati rice, let it cook, and remove the rice after cooking.

In 200g of yogurt, add 1 tbsp of biryani masala, 0.5 tbsp of garam masala, 0.5 tbsp of coriander powder, 1 tbsp of Kashmiri red chili powder, and 0.5 tsp of turmeric, and whisk well.

Heat 4 tbsp of ghee in a pot, add 1 tsp of cumin seeds and 2 sliced onions, cook until the onions are soft, then add 3 chopped green chillies and cook further.

Add 1 tbsp of ginger garlic paste and cook, then add 3 chopped tomatoes and 1 tbsp of salt, and cook on high flame until the tomatoes are completely soft.

Pour in the previously prepared yogurt and spice mixture, and cook until the oil separates.

After the oil separates, add 2 sliced potatoes, a little water, and cook the potatoes thoroughly.

Layer the cooked biryani rice on top, sprinkle with finely chopped coriander and mint leaves, cover with a lid for 5 minutes so the flavors infuse, then turn off the heat.