Mild Vegetable Biryani

1.Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

2.Heat the vegetable oil and ghee in a heavy-bottomed pan over medium heat.

3.Add cumin seeds, green cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for about 1 minute until fragrant, taking care not to burn the spices.

4.Add the sliced onions and sauté until they turn golden brown, about 7-8 minutes, stirring occasionally.

5.Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

6.Add diced carrots, green beans, peas, and potatoes. Stir well and cook for 5 minutes to slightly soften the vegetables.

7.Add chopped tomatoes and cook for another 3 minutes until they soften.

8.Mix in the turmeric powder, coriander powder, and salt. Stir to coat the vegetables evenly with the spices.

9.Reduce the heat to low and add the yogurt, stirring gently to combine without curdling. Cook for 2 minutes.

10.Add the drained rice to the pan and gently mix with the vegetable mixture to combine all ingredients.

11.Pour in 2 cups of water and bring to a boil over medium-high heat.

12.Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes until the rice is cooked and water is absorbed.

13.Turn off the heat and let the biryani rest, covered, for 10 minutes to allow flavors to meld and rice to firm up.

14.Remove the whole spices (cardamom pods, cinnamon stick, cloves, bay leaf) carefully before serving.

15.Gently fluff the biryani with a fork and garnish with freshly chopped coriander and mint leaves.

16.Serve warm with a side of plain yogurt or raita for a complete meal.