Vegetable Biryani with Cucumber Raita

Instructions

1. 1

   Prepare Rice and Saffron Milk

   • Gently rinse the basmati rice under cold water until the water runs clear. Soak it in fresh water for 30 minutes, then drain completely.
   • In a small bowl, soak the saffron strands in 2 tablespoons of warm milk. Set aside to allow the color and aroma to infuse.
2. 2

   Make Fried Onions (Birista)

   • Heat 1/2 cup of oil in a wide pan over medium heat. Add the thinly sliced large onion and fry, stirring occasionally, for 12-15 minutes until they are deep golden brown and crispy.
   • Remove the onions with a slotted spoon and spread them on a paper towel to drain excess oil. These are your birista. Reserve 3 tablespoons of the flavored oil for the masala.
3. 3

   Par-boil the Rice

   • In a large pot, bring 6 cups of water to a rolling boil. Add the bay leaf, cloves, green cardamom pods, cinnamon stick, and 1.5 tsp of salt.
   • Add the drained, soaked rice to the boiling water. Cook for 5-7 minutes until the rice is 70% cooked. A grain should break easily when pressed but still have a slight bite.
   • Immediately drain the rice in a colander and spread it on a large plate to cool slightly and prevent further cooking.
4. 4

   Prepare the Vegetable Masala

   • In a large bowl, combine all the chopped vegetables (potato, carrot, beans, cauliflower, peas), whisked curd, ginger-garlic paste, green chilies, turmeric powder, red chili powder, coriander powder, biryani masala, and 1 tsp of salt. Mix well and let it marinate for at least 20 minutes.
   • Heat the reserved 3 tbsp of flavored oil in a heavy-bottomed pot (handi) over medium heat. Add the 2 sliced medium onions and sauté for 5-7 minutes until they turn soft and golden.
   • Add the chopped tomatoes and cook for 4-5 minutes until they become soft and mushy.
   • Add the marinated vegetable mixture to the pot. Cook for 10-12 minutes, stirring occasionally, until the vegetables are about 50% cooked and oil begins to separate from the masala.
5. 5

   Layer the Biryani

   • Reduce the heat to low. Ensure the vegetable masala is spread evenly at the bottom of the pot.
   • Layer half of the par-boiled rice over the vegetable masala.
   • Sprinkle half of the fried onions (birista), half of the chopped mint, and half of the chopped coriander leaves over the rice.
   • Add the remaining rice as the top layer, spreading it evenly.
   • Garnish the top with the remaining fried onions, mint, and coriander. Drizzle the saffron-infused milk, ghee, and lemon juice all over the surface.
6. 6

   Cook on 'Dum' (Steam)

   • Cover the pot with a tight-fitting lid. For a perfect seal, you can line the rim with atta (whole wheat flour) dough or place a clean kitchen towel under the lid.
   • Place the pot on a tawa (flat griddle) over the stove. Cook on high heat for the first 2-3 minutes to build up steam inside.
   • Reduce the heat to the absolute lowest setting and let the biryani cook on 'dum' (steam) for 20-25 minutes.
7. 7

   Rest and Serve

   • Turn off the heat and let the biryani rest, with the lid on, for at least 10-15 minutes. This step is crucial for the flavors to meld together.
   • Open the lid and gently fluff the biryani from the sides using a fork or a thin spatula, mixing the layers slightly without breaking the long rice grains.
   • Serve hot with a side of cooling raita or mirchi ka salan.