Mughlai Vegetable Biryani

1. 1
   prep

   Soak the rice and saffron.

   1.Wash basmati rice in cold water until water runs clear, then soak in enough water for 30 minutes. Drain.

   2.Soak saffron strands in 3 tbsp warm milk in a small bowl. Set aside.

   TIPLong-grain basmati rice gives the best separate grains — don't skip the soak.
2. 2
   prep

   Prepare the cashew paste.

   1.Soak cashew nuts in 2 tbsp warm milk for 15 minutes.

   2.Grind into a smooth paste. Set aside.
3. 3
   fry · ~10 min

   Fry the onions until golden.

   1.Heat 2 tbsp oil in a frying pan over medium heat.

   2.Add sliced onions and fry until deep golden brown and crisp, stirring often (8-10 min).

   3.Remove half the fried onions and set aside for layering.

   TIPCook onions on medium heat — high heat burns them before they turn crisp.
4. 4
   fry · ~5 min

   Fry the potato cubes.

   1.In the same pan, add potato cubes and shallow fry until edges turn golden (4-5 min).

   2.Remove and set aside.
5. 5
   saute · ~15 min

   Build the vegetable gravy.

   1.In the same pan with remaining onions, add ginger-garlic paste and slit green chilies. Sauté until raw smell disappears (1 min).

   2.Add chopped tomatoes with a pinch of salt. Cook until soft and oil separates (4-5 min).

   3.Add carrot, cauliflower, and peas. Sauté for 2 minutes.

   4.Add red chili powder, turmeric, garam masala, and black pepper. Mix well.

   5.Lower the heat, add whisked yogurt and cashew paste. Stir continuously to avoid curdling and cook until the gravy thickens (3 min).

   6.Add fried potatoes, half the mint, and half the coriander leaves. Mix gently. Remove from heat.

   TIPKeep heat on low when adding yogurt to prevent it from splitting.
6. 6
   boil · ~5 min

   Parboil the rice.

   1.In a large saucepan, bring 6 cups of water to a rolling boil.

   2.Add 1 tbsp salt, bay leaves, green cardamom, cloves, and cinnamon stick.

   3.Add soaked and drained rice. Boil until rice is 70% cooked — the grain should still have a firm bite (4-5 min).

   4.Drain immediately through a colander. Discard the water.

   TIPRice must be only 70% done when drained — it finishes cooking by steam during dum.
7. 7
   assemble

   Layer the biryani.

   1.Grease the bottom of a heavy-bottomed pot with ghee.

   2.Spread half the parboiled rice as the first layer.

   3.Top the rice with all the vegetable gravy, spreading evenly.

   4.Sprinkle raisins, reserved fried onions, and half the remaining mint and coriander.

   5.Cover with the remaining rice to form the top layer.

   6.Drizzle saffron milk and rose water over the rice.

   7.Dot the top with remaining ghee, fried onions, mint, and coriander.

   TIPDon't mix the layers — biryani gets its character from distinct strata of rice and gravy.
8. 8
   other

   Seal the pot with dough.

   1.Mix whole wheat flour with 3 tbsp water to make a soft dough.

   2.Roll the dough into a long strip and press it along the rim of the pot.

   3.Place the tight-fitting lid on top and press down to create an airtight seal.

   TIPA proper seal traps all the steam — that's what makes the dum magic happen.
9. 9
   steam · ~30 min

   Cook on dum.

   1.Place the sealed pot on very low heat. Cook for 25-30 minutes.

   2.You will smell the aroma when done. Turn off heat and let it rest for 5 minutes without opening.

   TIPPlace a tawa (griddle) under the pot to diffuse heat and prevent the bottom from burning.
10. 10
    serve

    Open and serve the biryani.

    1.Break the dough seal and remove the lid.

    2.Using a flat spatula, gently dig down and lift sections of rice and vegetables together onto a serving platter — without mixing.

    3.Serve hot with raita.

    TIPSlide the spatula down the sides and lift straight up to keep layers intact on the plate.

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