Vegetable Biryani

Preparation 1. Rinse the basmati rice well and soak for 30 minutes. 2. Prepare the vegetable mix by chopping the vegetables, onion, tomato, and chili. 3. Gather the spices and prepare the yogurt sauce.

Cooking the Vegetable Mix 1. In a large pan, heat ghee and sauté the sliced onions until golden brown. 2. Add the cinnamon, cloves, cardamom, bay leaf, cumin seeds, and fennel seeds. Stir until aromatic. 3. Add the vegetable mix and cook until the vegetables are slightly tender. 4. Add the turmeric, red chili powder, garam masala, salt, mint, and cilantro. Stir well and cook for a few minutes. 5. Add the diced tomatoes and green chili. Cook until the tomatoes soften.

Preparing the Rice 1. In a separate pot, bring water to a boil. 2. Add the soaked and drained rice. 3. Cook the rice until it is 70% done. Drain and set aside.

Layering the Biryani 1. In a heavy-bottomed pan, spread a layer of the cooked vegetable mix. 2. Add a layer of half-cooked rice. 3. Sprinkle fried onions, chopped cilantro, and mint leaves. 4. Drizzle half of the saffron-infused yogurt sauce. 5. Repeat the layers. 6. Cover the pan with a tight-fitting lid.

Cooking the Biryani 1. Place the pan over low heat and cook for 20-25 minutes. 2. Once done, remove from heat and let it rest for 10 minutes. 3. Gently mix the layers before serving.

Serving Serve the vegetable biryani hot with raita, papad, and a side salad.