Classic Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 2 cups Mixed Vegetables (Carrots, Peas, Beans, Potatoes)
• 2 large Onion, thinly sliced
• 0.5 cup Plain Yogurt
• 1 tablespoon Ginger-Garlic Paste
• 2 tablespoons Biryani Masala Powder
• 3 tablespoons Ghee or Vegetable Oil
• 0.5 cup Fresh Mint and Cilantro
• 1 pinch Saffron strands soaked in warm milk(optional)
• 1 teaspoon Whole Spices (Cinnamon, Cardamom, Cloves)

Instructions

1. 1

   Soak basmati rice for 30 minutes, then parboil in salted water with whole spices until 70% cooked; drain and set aside.

2. 2

   In a large heavy-bottomed pot, heat ghee and fry half the onions until golden brown for garnish, then remove.

3. 3

   In the same pot, sauté the remaining onions, ginger-garlic paste, and mixed vegetables until slightly softened.

4. 4

   Stir in the biryani masala and yogurt, cooking until the oil separates from the vegetable gravy.

5. 5

   Layer the parboiled rice over the vegetable mixture, sprinkling fresh mint, cilantro, and fried onions between layers.

6. 6

   Drizzle the saffron milk over the top layer of rice and seal the pot tightly with a lid or foil.

7. 7

   Cook on very low heat (Dum) for 15-20 minutes to allow the flavors to meld and rice to finish steaming.

8. 8

   Gently fluff the rice with a fork before serving hot with raita.