Hyderabadi Vegetable Biryani

Ingredients

• 1.5 cups cups Basmati rice
• 2 cups cups Mixed vegetables (carrot, beans, peas, potato, cauliflower)
• 2 large Onions, thinly sliced
• 1/2 cup cup Yogurt
• 1 tbsp tbsp Ginger-garlic paste
• 2 tsp tsp Biryani or garam masala
• 1/2 tsp tsp Turmeric powder
• 1 tsp tsp Red chili powder
• 1 tbsp mixed Whole spices (bay leaf, cardamom, cloves, cinnamon, star anise)
• 1 pinch Saffron strands
• 1/4 cup cup Warm milk
• 1/4 cup cup Mint leaves
• 1/4 cup cup Cilantro, chopped
• 3 tbsp tbsp Ghee or oil
• to taste Salt
• 1 tsp tsp Rose or kewra water(optional)

Instructions

1. 1

   Prep (about 45 minutes): Wash and soak basmati rice for 30 minutes. Meanwhile, slice onions and fry in ghee until deep golden to make birista (fried onions); drain and set aside. Chop vegetables, whisk yogurt with ginger-garlic paste, biryani masala, turmeric, chili powder, and salt, then marinate the vegetables in it for at least 20 minutes. Soak saffron in warm milk.

2. 2

   Parboil the rice: Bring a large pot of water to a boil with whole spices and salt. Add drained rice and cook until 70-75% done (rice still has a firm bite), about 5-6 minutes. Drain well.

3. 3

   Cook the vegetable masala: In a heavy-bottomed pot, heat 1 tbsp ghee, add the marinated vegetables with a splash of water, and cook covered for 12-15 minutes until just tender and the gravy thickens.

4. 4

   Layer the biryani: Over the vegetable masala, spread half the rice, then sprinkle mint, cilantro, half the fried onions, and half the saffron milk. Add the remaining rice and top with the rest of the fried onions, saffron milk, a drizzle of ghee, and kewra water if using.

5. 5

   Dum cook: Seal the pot with a tight lid (or foil covered by the lid). Cook on high heat for 2-3 minutes, then reduce to the lowest heat and cook 25-30 minutes. Rest 10 minutes off the heat.

6. 6

   Serve: Gently fluff and lift the layers without stirring, and serve hot with raita or mirchi ka salan.