Mughlai Vegetable Biryani

Instructions

1. 1

   Preparation

   • Gently wash the basmati rice until the water runs clear, then soak it in water for 30 minutes. Drain completely before cooking.
   • Grind the soaked cashews with 2 tablespoons of water to form a smooth, creamy paste.
   • In a small bowl, soak the saffron strands in 3 tablespoons of warm milk and set aside.
   • Chop all vegetables, mint, and coriander leaves.
2. 2

   Make Birista (Fried Onions)

   • Heat 1 cup of oil in a wide, heavy-bottomed pan over medium-high heat.
   • Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp.
   • Remove the onions with a slotted spoon onto a paper towel to drain excess oil. These are your birista. Set aside.
3. 3

   Par-boil the Rice

   • In a large pot, bring 8 cups of water to a rolling boil. Add 1.5 tsp salt, shahi jeera, 1 bay leaf, 2 green cardamoms, and 2 cloves.
   • Add the drained rice and cook for 5-7 minutes until it is 70% cooked. The grain should break when pressed but still have a firm bite.
   • Immediately drain the rice in a colander to stop the cooking process. Gently spread it on a plate to cool slightly.
4. 4

   Cook the Vegetable Gravy

   • In a heavy-bottomed pot (handi), heat the ghee over medium heat.
   • Add the remaining whole spices (cinnamon, 2 cardamoms, 2 cloves) and sauté for 30 seconds until fragrant.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Stir in the turmeric, red chili, coriander, and biryani masala powders. Cook on low heat for 30 seconds.
   • Add the cashew paste and cook for 2 minutes, stirring constantly to prevent it from sticking.
   • Reduce heat to low, add the whisked curd and stir vigorously to prevent splitting. Cook for 3-4 minutes until oil begins to separate from the gravy.
   • Add the mixed vegetables, potato cubes, and 1 tsp of salt. Mix well, cover, and cook for 8-10 minutes until the vegetables are tender-crisp.
   • Gently fold in the paneer cubes and half of the prepared birista. The gravy is now ready for layering.
5. 5

   Layer and 'Dum' Cook

   • Using the same pot with the gravy at the bottom, spread half of the par-boiled rice in an even layer.
   • Sprinkle half of the chopped mint, coriander, and remaining birista over the rice.
   • Carefully spread the remaining rice as the top layer.
   • Garnish with the rest of the mint, coriander, and birista.
   • Drizzle the saffron-infused milk and kewra water (if using) over the top layer of rice.
   • Seal the pot tightly with a lid. For a perfect seal, you can place a clean kitchen towel under the lid or seal the edges with dough.
   • Cook on the lowest possible heat for 20-25 minutes. This process, called 'dum', allows the flavors to meld.
   • Turn off the heat and let the biryani rest, sealed, for at least 10 minutes.
6. 6

   Serve

   • Open the pot and enjoy the aroma. Gently fluff the biryani from the sides of the pot with a fork or spatula to mix the layers slightly without breaking the rice grains.
   • Serve hot with a side of cooling raita or a spicy mirchi ka salan.