Hyderabadi Vegetable Biryani

Instructions

1. 1

   Preparation: Rice, Birista, and Saffron Milk

   • Gently wash the basmati rice until the water runs clear, then soak in water for 30 minutes. Drain completely before cooking.
   • Heat oil in a deep pan over medium-high heat. Add the thinly sliced onions and fry for 15-20 minutes, stirring frequently, until they are deep golden brown and crisp. Drain on a paper towel. This is your birista.
   • In a small bowl, soak the saffron strands in 3 tbsp of warm milk and set aside.
2. 2

   Marinate the Vegetables

   • In a large mixing bowl, combine the mixed vegetables, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, biryani masala, and 2.5 tsp of salt.
   • Add half of the chopped mint, half of the chopped coriander, slit green chilies, lemon juice, and half of the prepared birista (crush it lightly with your hands).
   • Mix everything thoroughly to ensure the vegetables are well-coated. Let it marinate for at least 30 minutes.
3. 3

   Parboil the Rice

   • In a large pot, bring 8-10 cups of water to a rolling boil. Add the bay leaf, green cardamoms, cloves, cinnamon stick, shahi jeera, and 1.5 tbsp of salt.
   • Add the drained, soaked rice to the boiling water.
   • Cook for 5-7 minutes until the rice is exactly 70% cooked. The grain should break easily when pressed but still have a firm core.
   • Immediately drain the rice in a colander, discarding the whole spices if you prefer, and set aside.
4. 4

   Cook the Vegetable Gravy

   • In a heavy-bottomed pot (handi) suitable for dum cooking, heat 3 tbsp of ghee over medium heat.
   • Add the entire bowl of marinated vegetables to the pot and sauté for 3-4 minutes.
   • Cover the pot and cook for 10-12 minutes, stirring occasionally, until the vegetables are about 50% cooked and the gravy has thickened slightly.
5. 5

   Layer the Biryani

   • Spread half of the parboiled rice evenly over the cooked vegetable layer.
   • Sprinkle half of the remaining birista, half of the remaining mint and coriander leaves, and drizzle half of the saffron-infused milk over the rice.
   • Carefully spread the remaining rice as the top layer.
   • Garnish with the rest of the birista, mint, coriander, and saffron milk. Drizzle the remaining 1 tbsp of ghee over the top.
6. 6

   Cook on 'Dum'

   • To seal the pot, you can either use a tight-fitting lid with a heavy weight on top or make a simple dough with atta and water to seal the gap between the pot and the lid.
   • Place the sealed pot on high heat for the first 5 minutes to build up steam.
   • Then, reduce the heat to the lowest possible setting. Place a tawa (flat griddle) under the pot for even heat distribution and cook on dum for 20-25 minutes.
   • Turn off the heat and let the biryani rest, still sealed, for at least 15 minutes. This step is crucial for the flavors to meld.
7. 7

   Serve

   • Carefully break the seal and open the pot. You will be greeted by a wonderful aroma.
   • Use a fork or a flat spatula to gently fluff the biryani from the sides, mixing the layers lightly without breaking the long rice grains.
   • Serve hot with a side of Mirchi ka Salan or a simple Raita.