Vegetable Biryani

Instructions

1. 1

   Rinse the basmati rice until the water runs clear, then soak it in water for at least 30 minutes. Drain and set aside.

2. 2

   In a large pot, heat 2 tablespoons of ghee and sauté the onions until they are golden brown. Remove half of the onions for garnishing later.

3. 3

   To the same pot, add the ginger-garlic paste and sauté for a minute until the raw smell disappears.

4. 4

   Add the mixed vegetables and cook for about 3-4 minutes.

5. 5

   Stir in the chopped tomatoes and cook until they soften.

6. 6

   Lower the heat and add the yogurt, biryani masala, and half of the mint and cilantro leaves. Cook until the oil starts to separate from the mixture.

7. 7

   In a separate pot, bring water to a boil, add the drained rice, and cook until it's 70% done. Drain the rice and set aside.

8. 8

   Preheat the oven to 350°F (175°C) for baking the biryani. Alternatively, you can continue cooking in a pot over low heat.

9. 9

   Layer the cooked vegetables at the bottom of a baking dish or a heavy-bottomed pot. Layer the partially cooked rice over the vegetables.

10. 10

    Sprinkle the saffron soaked in a tablespoon of warm milk over the rice.

11. 11

    Add the remaining ghee, fried onions, mint, and cilantro leaves on top of the rice.

12. 12

    Cover the dish with a tight-fitting lid or aluminum foil. If baking, place it in the oven for 20-25 minutes. If cooking on the stove, place the pot over a very low flame and cook for about 20 minutes.

13. 13

    Let the biryani rest for 10 minutes before serving. Gently fluff and mix the biryani before serving to ensure the layers combine well.

14. 14

    Serve the vegetable biryani hot with raita or your choice of side.