Hyderabadi Veg Dum Biryani

Ingredients

• 2 cups Basmati Rice
• 3 cups Mixed Vegetables (Carrots, Beans, Peas, Potatoes)
• 1 cup Thick Yogurt (Curd)
• 1 cup Fried Onions (Birishta)
• 4 tablespoons Ghee
• 2 tablespoons Ginger-Garlic Paste
• 2 tablespoons Biryani Masala Powder
• 1 pinch Saffron Strands soaked in warm milk
• 0.5 cup Fresh Mint and Coriander Leaves
• 1 set Whole Spices (Cinnamon, Cardamom, Cloves, Bay Leaf)

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 sauté ginger-garlic paste with the mixed vegetables until slightly softened.

3. 3

   Whisk the yogurt with biryani masala and salt, then pour over the vegetables, cooking until the gravy thickens.

4. 4

   Layer half of the parboiled rice over the vegetable base, followed by a sprinkle of fried onions, mint, and coriander.

5. 5

   Add the remaining rice as a second layer and drizzle the saffron milk and remaining ghee over the top.

6. 6

   Seal the pot tightly with a lid (using dough or a heavy weight) to create a 'dum' environment.

7. 7

   Cook on very low heat for 20-25 minutes to allow the flavors to infuse and the rice to fully steam.

8. 8

   Fluff gently with a fork before serving hot with raita.