Veg Biryani (Vegetable Biryani)

About This Recipe

Ingredients

• 1
  1½ cups (≈300 g)Basmati rice

  Long-grain aromatic rice; soak 30 min

• 2
  2 cups, dicedMixed vegetables (carrot, beans, peas, potato)

  Colorful veggies for masala layer

• 3
  2 mediumOnions, thinly sliced

  Half for masala, half for crispy garnish

• 4
  1 mediumTomato, chopped

  Adds body and slight tang to masala

• 5
  1½ TbspGinger-garlic paste

  Classic aromatic base

• 6
  ½ cupYogurt (curd)

  Creamy tang; tenderises veggies

• 7
  2 tspBiryani masala powder

  Balanced spice blend for authentic flavour

• 8
  1 bay, 3 pods, 3 cloves, 1" stickWhole spices (bay leaf, green cardamom, cloves, cinnamon)

  Perfume the rice and masala

• 9
  Pinch, soaked in 2 Tbsp warm milkSaffron strands

  Imparts golden hue and aroma

• 10
  ¼ cupMint leaves, chopped

  Fresh herbal lift

• 11
  ¼ cupCoriander leaves, chopped

  Adds brightness

• 12
  3 TbspGhee or vegetable oil

  For sautéing and layering

• 13
  1½ tsp (or to taste)Salt

  Seasons rice and masala

• 14
  6 cups (for boiling rice) + ½ cup (for dum)Water

  Cooks rice and steams layers

• 15
  2 Tbsp each, friedCashews & raisins (optional)

  Adds festive crunch and sweetness

Instructions

1. 1
   Rinse and soak basmati rice 30 min. Bring 6 cups water to boil with ½ tsp salt and half the whole spices. Par-boil rice 70 % done (≈6 min). Drain and set aside.
2. 2
   Heat 2 Tbsp ghee/oil in a heavy pot. Fry remaining whole spices until aromatic. Add half the sliced onions; sauté until golden.
3. 3
   Stir in ginger-garlic paste; cook 1 min. Add chopped tomato and biryani masala; cook until oil separates.
4. 4
   Add diced vegetables, ½ tsp salt and yogurt. Cover and cook 7–8 min until veggies are tender with little gravy left.
5. 5
   In a separate pan, deep-fry remaining onions in 1 Tbsp oil until crisp; drain. (Optional: fry cashews and raisins.)
6. 6
   Layering: Spread half the vegetable masala in the base pot. Top with half of the drained rice. Sprinkle half of saffron milk, fried onions, mint and coriander.
7. 7
   Repeat with remaining masala, rice and garnishes. Drizzle ½ cup water around edges for steam.
8. 8
   Seal pot with tight lid or foil. Cook on low heat (dum) for 15 minutes. Alternatively, place on a tawa to avoid direct flame.
9. 9
   Rest 10 minutes off-heat. Gently fluff layers with a fork, bringing masala and rice together without breaking grains.
10. 10
    Serve hot, topped with reserved fried cashews, raisins and more mint, alongside raita or salad.