Hyderabadi Vegetable Biryani

Ingredients

• - 2 cups basmati rice
• - 400g mixed vegetables
• - 3 large onions
• - 2 tomatoes
• - 1/2 cup yogurt
• - 4 tbsp oil
• - 2 tbsp ginger-garlic paste
• - Whole spices
• - Fresh mint and coriander
• - Saffron in warm milk
• - Salt to taste

Method

1. Prepare vegetables: Dice 1 potato, 1 carrot, 1 cup cauliflower florets, 10 beans and half cup green peas into small pieces.
2. Marinate vegetables: Mix with 1 cup yogurt, 1 tbsp ginger-garlic paste, 1.5 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 30 minutes.
3. Fry birista: Slice 3 large onions thinly. Deep fry until dark brown and crispy. Drain.
4. Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water with whole spices for 7 minutes. Drain at 70% cooked.
5. Cook vegetable masala: In a heavy pot heat 3 tbsp oil. Add marinated vegetables with all yogurt. Cook 8-10 minutes until vegetables are half cooked.
6. Layer biryani: Spread cooked vegetables as base. Sprinkle half the birista.
7. Add rice layer: Add parboiled rice. Sprinkle remaining birista, fresh mint and coriander.
8. Add saffron milk and ghee: Drizzle saffron milk and 3 tbsp ghee over rice.
9. Seal and dum cook: Cover tightly. Cook on tawa — high heat 5 minutes then lowest heat 25-30 minutes.
10. Serve: Rest 10 minutes. Open and mix gently from the bottom. Serve with raita and mirchi ka salan.