Veg Awadhi Biryani, Mirchi ka Salan and Boondi Raita

Instructions

1. 1

   Prepare Rice and Aromatics

   • Gently wash the basmati rice in cold water until the water runs clear. Soak it in ample water for 30 minutes.
   • In a small bowl, combine the saffron strands and 2 tbsp of warm milk. Set aside to infuse.
   • In another small bowl, mix kewra water and rose water. Set aside.
2. 2

   Make Yakhni and Par-boil Rice

   • In a large pot, bring 4 cups of water to a boil. Add the bay leaf, black cardamom, green cardamoms, cloves, cinnamon stick, star anise, and fennel seeds. Simmer for 15 minutes to create the aromatic stock (yakhni).
   • Drain the soaked rice completely. Add the rice and 1 tsp of salt to the simmering yakhni.
   • Cook on medium-high heat for 6-8 minutes until the rice is 70% cooked. The grain should have a firm bite and break easily when pressed. Do not overcook.
   • Carefully drain the rice in a colander, removing the whole spices. Spread the par-cooked rice on a large tray to cool down and stop the cooking process.
3. 3

   Prepare Birista and Vegetable Gravy

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or handi over medium heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crisp. This is your birista.
   • Remove three-quarters of the birista and set it aside for layering. Keep the remaining one-quarter in the pot.
   • To the pot with the remaining onions, add the ginger-garlic paste and sauté for 1 minute until fragrant.
   • Add the mixed vegetables and paneer. Sauté for 4-5 minutes until they are lightly browned.
   • In a bowl, whisk the curd with turmeric powder, Kashmiri red chili powder, biryani masala, mace powder, nutmeg powder, and 0.5 tsp of salt.
   • Lower the heat to a minimum, then add the spiced curd mixture to the pot. Stir continuously for 2-3 minutes to prevent curdling. Cook for 5-7 minutes until the gravy thickens and you see ghee separating at the edges.
4. 4

   Layer the Biryani

   • Ensure the vegetable gravy is at the bottom of the pot. Spread half of the par-cooked rice evenly over the gravy.
   • Sprinkle half of the reserved birista, half of the chopped mint, and half of the chopped coriander leaves over the rice.
   • Spread the remaining rice to form the top layer.
   • Garnish with the rest of the birista, mint, and coriander leaves.
   • Drizzle the saffron-infused milk, the kewra-rose water mixture, and the remaining 1 tbsp of ghee evenly over the top layer of rice.
5. 5

   Cook on 'Dum'

   • In a bowl, mix the atta with 0.25 cup of water to form a firm, pliable dough. Roll it into a long rope.
   • Press the dough rope firmly along the rim of the pot. Place the lid on top and press down to create an airtight seal.
   • Place the sealed pot on a tawa (flat griddle) over the lowest possible heat. This ensures gentle, even cooking.
   • Let the biryani cook on 'dum' for 20 minutes. You will smell the rich aroma as it cooks.
6. 6

   Rest and Serve

   • Turn off the heat and let the biryani rest, still sealed, for at least 10-15 minutes. This allows the flavors to meld and the steam to settle.
   • Carefully break the dough seal and open the lid. The aroma will be incredible.
   • Use a fork or a thin spatula to gently fluff the rice from the sides, mixing the layers slightly as you serve.
   • Serve the hot Veg Awadhi Biryani with a side of cooling raita or mirchi ka salan.