Ingredients
For the Rice:
– 1 cup Basmati rice
– 2 cups water
– 1 bay leaf
– 2-3 green cardamom pods
– 2-3 cloves
– 1-inch cinnamon stick
– Salt to taste
For the Vegetable Mixture:
– 1 cup mixed vegetables (carrots, peas, beans, cauliflower), chopped
– 1 onion, finely sliced
– 1 tomato, chopped
– 1/2 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1 teaspoon garam masala
– Salt to taste
– 2 tablespoons vegetable oil or ghee (clarified butter)
For Layering:
– Saffron strands soaked in 2 tablespoons warm milk (for garnish)
– Fresh coriander leaves and mint leaves (for garnish)
Instructions
Cooking the Rice
1. Wash the Basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.
2. In a large pot, bring 2 cups of water to a boil. Add the soaked and drained rice.
3. Add the bay leaf, green cardamom pods, cloves, cinnamon stick, and salt to the pot.
4. Cook the rice on low heat until it’s 70-80% cooked (still slightly firm in the center). Drain any excess water and remove the whole spices. Set the cooked rice aside.
Preparing the Vegetable Mixture
1. Heat vegetable oil or ghee in a large skillet or pan over medium heat.
2. Add the sliced onions and sauté until they turn golden brown.
3. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears.
4. Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
5. Stir in the red chili powder, turmeric powder, garam masala, and salt. Mix well.
6. Add the chopped mixed vegetables and cook for a few minutes until they begin to soften.
7. Reduce the heat to low, add the plain yogurt, and stir continuously to avoid curdling. Cook for a few more minutes until the vegetables are tender.
Layering and Dum Cooking
1. In a heavy-bottomed pot or a biryani pot, spread a layer of the partially cooked rice.
2. Add a layer of the prepared vegetable mixture over the rice.
3. Continue layering with rice and vegetables until you’ve used up all of both, finishing with a layer of rice on top.
4. Drizzle the saffron milk mixture over the top layer of rice.
5. Cover the pot with a tight-fitting lid or seal it with a layer of dough to ensure a tight seal (this is known as “dum cooking”).
6. Cook on low heat for about 20-25 minutes, allowing the flavors to meld and the rice to finish cooking.
Serving
1. Gently fluff the vegetable biryani with a fork, mixing the layers.
2. Garnish with fresh coriander leaves and mint leaves.
3. Serve hot with raita (yogurt sauce) or a side salad.
Enjoy your flavourful and aromatic Vegetable Biryani! This classic Indian dish is perfect for special occasions or any day when you crave a delicious and satisfying meal.