Hyderabadi Dum Veg Biryani

Ingredients

• 2 cups Long-grain Basmati rice (aged)
• 3 cups Mixed vegetables (carrots, beans, cauliflower, peas)
• 1 cup Thick Greek yogurt (hung curd)
• 0.5 cup Ghee (clarified butter)
• 1 teaspoon Shahi Jeera (caraway seeds)
• 0.25 cup Saffron strands soaked in warm milk
• 1.5 cups Birista (crispy fried onions)
• 2 tablespoons Ginger-garlic paste
• 1 bunch Fresh mint and coriander leaves
• 10 pieces Whole spices (cardamom, cloves, cinnamon, bay leaf)
• 1.5 teaspoons Kashmiri red chili powder
• 1 cup Atta (wheat dough) for sealing

Instructions

1. 1

   Wash and soak the Basmati rice for exactly 30 minutes, then parboil in salted water with whole spices until it is 70% cooked (grain should have a slight bite).

2. 2

   Prepare the marinade by whisking yogurt with ginger-garlic paste, chili powder, half the ghee, and half the fried onions; toss the vegetables in this mixture and let rest for 45 minutes.

3. 3

   In a heavy-bottomed copper pot (Handi), spread the marinated vegetables in an even layer at the bottom.

4. 4

   Layer the parboiled rice over the vegetables, ensuring even distribution without pressing the grains down.

5. 5

   Garnish the top layer with remaining fried onions, chopped mint, coriander, the rest of the ghee, and drizzle the saffron milk in a circular motion.

6. 6

   Place a tight-fitting lid on the pot and seal the edges with a long rope of wheat dough (Atta) to create a vacuum for the 'Dum' process.

7. 7

   Cook on high heat for 5 minutes, then place the pot on a heavy iron tawa (griddle) and simmer on the lowest possible flame for 25-30 minutes.

8. 8

   Turn off the heat and let the biryani rest for 15 minutes before breaking the seal and fluffing the rice gently from the sides to avoid breaking the long grains.