Veggie Biryani

Ingredients

Instructions

1. 1

   Soak 2 cups of basmati rice in cold water for 30 minutes. Drain. Bring 8 cups of salted water to a boil with 4 green cardamoms, 1 bay leaf, 2 cloves, 1 small cinnamon stick. Add the rice and cook only 70% — about 5-6 minutes (grains should bend but not break). Drain immediately.

2. 2

   Heat 3 tablespoons of ghee in a large heavy pot. Fry 2 thinly sliced onions until deeply golden brown, about 12 minutes. Set half aside for layering. To the rest, add 1 tablespoon ginger-garlic paste, cook 1 minute.

3. 3

   Add 3 cups mixed chopped vegetables (cauliflower, carrots, potatoes, peas, beans). Stir in 1 cup of whisked yogurt, ½ teaspoon turmeric, 1.5 teaspoons red chili powder, 2 teaspoons biryani masala (or garam masala), 1.5 teaspoons salt. Cook 8 minutes until vegetables are partially tender.

4. 4

   In a small bowl, soak a pinch of saffron in 3 tablespoons of warm milk for 10 minutes. Set aside.

5. 5

   Layer in the pot: half the vegetables, half the rice, half the reserved fried onions, half the chopped fresh mint and cilantro (handful each), and half the saffron milk. Repeat with the second layer. Drizzle 2 tablespoons of melted ghee on top.

6. 6

   Cover the pot tightly (place a sheet of foil under the lid for a seal). Cook on the lowest possible heat for 20-25 minutes — this is the dum phase. Don't lift the lid. Rest off heat for 10 minutes, then fluff gently with a fork from the edges (never stir aggressively — biryani is layered, not mixed).