Ingredients For rice: – 2 cups basmati rice – 4 cups water – 2–3 green cardamom – 1 bay leaf – 1-inch cinnamon – Salt to taste
For vegetables: – 2 tbsp oil + 1 tbsp ghee – 1 tsp cumin seeds – 2 onions (thinly sliced) – 1 tbsp ginger-garlic paste – 1 cup curd (yogurt) – 1 cup mixed vegetables (carrot, beans, peas, potato, cauliflower) – 1 tsp red chilli powder – ½ tsp turmeric powder – 1½ tsp biryani masala – 1 tsp coriander powder – Salt to taste For layering: – 2 tbsp fried onions – A few mint leaves – A few coriander leaves – Saffron soaked in warm milk (optional)
Method 1. Cook the rice Wash and soak rice for 30 minutes. Boil water with whole spices and salt. Cook rice till 70% done. Drain and keep aside. 2. Prepare the masala Heat oil and ghee in a pan. Add cumin seeds. Once they splutter, add sliced onions and fry till golden. Add ginger-garlic paste and sauté until raw smell disappears. 3. Cook vegetables Add curd and mix well. Add all vegetables, spices, and salt. Cook for 5–7 minutes until vegetables are semi-cooked.
4. Layer the biryani In a heavy-bottom pot, spread a layer of vegetable masala, then rice. Top with fried onions, mint, coriander, and saffron milk. 5. Dum cooking Cover tightly and cook on low flame for 15–20 minutes. Turn off heat and rest for 5 minutes. 6. Serve hot Gently mix before serving.