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Vegetable Biryani
Veer
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Fragrant basmati rice layered with spiced vegetables and caramelised onions — a festive one-pot meal.
Ingredients
2 cups basmati rice, 2 cups mixed vegetables (peas, carrots, beans, potatoes), 2 onions (thinly sliced), 3 tbsp ghee, 1 cup yogurt, 2 tsp biryani masala, 1 tsp turmeric, 1 tsp cumin seeds, 4 cloves, 2 cardamom pods, 1 bay leaf, saffron soaked in 2 tbsp warm milk, fresh mint and cilantro
Instructions
1. Wash and soak rice 30 min; par-boil with whole spices until 70% done. Drain. 2. Fry onions in ghee until deep golden; remove half for garnish. 3. Add vegetables to remaining onions, stir in yogurt, biryani masala, turmeric; cook 10 min. 4. Layer half the rice over vegetables, add remaining rice, drizzle saffron milk, top with fried onions and herbs. 5. Cover tightly and cook on very low heat 20-25 min (dum). 6. Gently mix before serving.