Ingredients:

• 1 cup Mughni Gold Basmati 1121 Rice
• 1 medium-sized onion, thinly sliced
• 1 medium-sized tomato, finely chopped
• 1 cup mixed vegetables (carrots, peas, bell peppers, beans), diced
• 1 tablespoon ghee or vegetable oil
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2-3 cloves
• 2-3 green cardamom pods
• 1 bay leaf
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 2 cups water
• Fresh coriander leaves for garnish

Instructions:

1. Wash the Mughni Gold Basmati 1121 Rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. Heat ghee or vegetable oil in a large pan over medium heat. Add the cumin seeds, cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for a minute until fragrant.

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

4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add the chopped tomatoes and cook until they become soft and mushy.

6. Add the mixed vegetables to the pan and sauté for a few minutes until they are slightly tender.

7. Now, add the soaked and drained Mughni Gold Basmati 1121 Rice to the pan. Stir gently to coat the rice with the spices and vegetables.

8. Add turmeric powder, red chili powder, and salt. Mix well to distribute the spices evenly.

9. Pour 2 cups of water into the pan and bring it to a boil. Once it starts boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for about 15-20 minutes, or until the rice is cooked and the water is absorbed. Do not stir during this time.

10. Once the rice is cooked, remove the pan from heat and let it sit, covered, for another 5 minutes to allow the steam to settle.

11. Fluff the rice gently with a fork and garnish with fresh coriander leaves.

12. Serve the flavorful Basmati Rice Veg Pulav hot with raita, pickle, or yogurt on the side.

Enjoy the aromatic and delicious Basmati Rice Veg Pulav made with Mughni Gold Basmati 1121 Rice. It is a perfect dish to impress your family and friends with its fragrant flavors and colorful assortment of vegetables.

Ingredients:

• 2 cups Mughni Gold Basmati 1121 Rice
• 500 grams boneless chicken or vegetables of your choice
• 1 large onion, thinly sliced
• 2 tomatoes, finely chopped
• 1/2 cup plain yogurt
• 2 tablespoons biryani masala powder
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 4-5 green cardamom pods
• 4-5 cloves
• 1 cinnamon stick
• 2 bay leaves
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh coriander leaves
• 4 cups water
• Salt to taste
• Ghee or vegetable oil for cooking

Instructions:

1. Wash the Mughni Gold Basmati 1121 Rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2. Heat ghee or vegetable oil in a large pan over medium heat. Add the cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaves. Sauté for a minute until fragrant.

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

4. Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add the chopped tomatoes and cook until they become soft and mushy.

6. Add the chicken or vegetables to the pan and cook until they are partially cooked. If using chicken, ensure it is cooked thoroughly.

7. In a small bowl, mix the yogurt, biryani masala powder, turmeric powder, red chili powder, and salt. Add this mixture to the pan and mix well with the chicken or vegetables. Cook for a few minutes until the spices are well incorporated.

8. In a separate large pot, bring 4 cups of water to a boil. Add salt to taste. Once the water boils, add the soaked and drained Mughni Gold Basmati 1121 Rice to the pot. Cook the rice until it is 70-80% done. Drain the rice and set aside.

9. Preheat the oven to 180°C (350°F).

10. In a large oven-safe dish, layer half of the partially cooked rice at the bottom. Then, add the cooked chicken or vegetables in an even layer over the rice. Sprinkle half of the chopped mint leaves and coriander leaves on top.

11. Add the remaining rice as the next layer. Sprinkle the remaining mint leaves and coriander leaves on top.

12. Cover the dish tightly with aluminum foil and place it in the preheated oven. Bake for 30-40 minutes or until the rice is fully cooked and the flavors have melded together.

13. Remove from the oven and let it rest for a few minutes. Fluff the rice gently with a fork before serving.

14. Serve the aromatic and flavorful Basmati Rice Biryani hot with raita, salad, or your favorite side dish.

Enjoy the delicious and fragrant Basmati Rice Biryani made with Mughni Gold Basmati 1121 Rice. It is a delightful dish that brings together the perfect blend of spices, tender meat or vegetables, and fluffy basmati rice.