Veg Biryani

Method

1. 1

   Marinate vegetables: Dice 1 potato, 1 carrot, 10 beans and 1 cup cauliflower. Mix with half cup yogurt, 1 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala and salt. Marinate 30 minutes.

2. 2

   Fry onions: Slice 2 large onions thinly and fry in 3 tbsp oil until golden brown. Drain on paper.

3. 3

   Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water with bay leaf for 7 minutes. Drain at 70% cooked.

4. 4

   Cook vegetable base: In a heavy pot heat 2 tbsp oil. Add 3 chopped tomatoes and cook 6 minutes. Add marinated vegetables and cook 10 minutes.

5. 5

   Layer: Spread the cooked vegetables as the base. Add parboiled rice on top.

6. 6

   Add garnishes: Add fried onions, 3 tbsp ghee and fresh mint and coriander over the rice.

7. 7

   Add saffron milk: Drizzle saffron milk over the rice layers.

8. 8

   Seal and dum cook: Cover tightly and cook on very low heat 25-30 minutes.

9. 9

   Rest: Rest covered 10 minutes.

10. 10

    Serve: Open the dum gently. Mix from the bottom. Serve veg biryani with raita and papad.