Awadhi Vegetable Biryani

Instructions

1. 1

   Preparation (30 mins)

   • Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh water for 30 minutes. Drain completely before cooking.
   • While the rice soaks, heat oil in a wide pan over medium heat. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they turn golden brown and crisp. This is your 'birista'. Remove with a slotted spoon and drain on a paper towel. Set aside.
   • In a small bowl, gently warm the milk and add the saffron strands to infuse.
2. 2

   Marinate the Vegetables (20 mins)

   • In a large mixing bowl, combine the mixed vegetables, whisked curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, coriander powder, biryani masala, and 1 tsp of salt.
   • Crush about 2 tablespoons of the prepared birista with your hands and add it to the marinade along with half of the chopped mint and coriander leaves.
   • Mix everything thoroughly. Let the vegetables marinate for at least 20 minutes at room temperature.
3. 3

   Par-boil the Rice (7 mins)

   • In a large pot, bring 8 cups of water to a rolling boil. Add the whole spices (bay leaf, green and black cardamoms, cloves, cinnamon stick) and 1.5 tsp of salt.
   • Add the soaked and drained rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. The grains should be firm and break easily when pressed.
   • Immediately drain the rice in a colander to stop the cooking process. Let it sit for a few minutes to allow excess steam to escape.
4. 4

   Cook the Vegetable Base (12 mins)

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 3 tbsp of ghee over medium heat.
   • Add the marinated vegetables and cook for 10-12 minutes, stirring occasionally. The vegetables should be about half-cooked, and the gravy should thicken considerably.
5. 5

   Layer the Biryani (5 mins)

   • Spread the cooked vegetable base evenly at the bottom of the pot.
   • Layer half of the par-boiled rice over the vegetables. Sprinkle half of the remaining birista, mint, and coriander leaves.
   • Add the final layer with the rest of the rice. Drizzle the saffron-infused milk, kewra water, and rose water over the top.
   • Garnish with the remaining birista and drizzle the last 1 tbsp of ghee over the rice.
6. 6

   Dum Cooking (25 mins)

   • Seal the pot tightly. You can place a clean, damp kitchen towel over the pot before placing the lid, or seal the rim with a simple dough made from flour and water to trap all the steam inside.
   • Place the pot on the lowest possible heat and cook for 20-25 minutes. This slow-cooking process is called 'dum'.
   • After 25 minutes, turn off the heat and let the biryani rest, sealed, for another 10-15 minutes. This allows the flavors to meld perfectly.
7. 7

   Serve

   • Carefully open the pot. You will be greeted by a wonderful aroma.
   • Use a fork or a flat spatula to gently fluff the rice from the sides, mixing the layers lightly as you serve.
   • Serve hot with a side of cooling raita or a rich salan.