Vegetable Biryani

Method

1. 1

   About Vegetable Biryani: Vegetable Biryani is a fragrant, colourful rice dish with mixed vegetables and whole spices. While it lacks the depth of meat biryani the layering technique and whole spices still make it special and satisfying. Perfect for vegetarians and those new to biryani making.

2. 2

   Wash and soak the rice: Wash 2 cups basmati rice 4-5 times until water runs clear. Soak in cold water for 30 minutes. This step is essential for long separate grains.

3. 3

   Prepare the vegetables: Cut vegetables into medium pieces — 1 cup cauliflower florets, 1 carrot cubed, 1 potato cubed, half cup green peas (fresh or frozen), half cup green beans cut into pieces. Parboil the harder vegetables — potato, carrot and cauliflower — in salted water for 5 minutes. Drain and keep aside.

4. 4

   Fry the onions: Slice 3 large onions thinly. Fry in hot oil for 20-25 minutes until deep golden brown and crispy. Remove half for garnish.

5. 5

   Make the vegetable masala: In the same oil add 1 tbsp ginger garlic paste and cook 2 minutes. Add 2 tomatoes chopped and cook 8 minutes. Add the par-boiled vegetables and green peas. Add 1.5 tsp biryani masala, 1 tsp red chilli powder, half tsp turmeric, 1 cup yogurt, salt and half the fried onions. Mix and cook for 8 minutes. The vegetables should be coated in a fragrant masala.

6. 6

   Par-cook the rice: Boil a large pot of water with bay leaves, cardamoms, cloves, cinnamon, 1 star anise and generous salt. Add drained rice and cook for 7 minutes until 70% cooked. Drain immediately.

7. 7

   Prepare saffron milk: Dissolve a pinch of saffron in 3 tbsp warm milk.

8. 8

   Layer: In a heavy pot spread the vegetable masala as the base. Layer the par-cooked rice on top. Drizzle saffron milk, scatter remaining fried onions, fresh mint, coriander and small pieces of butter. Sprinkle rose water and kewra water for fragrance.

9. 9

   Dum cook: Cover tightly and cook on high heat 3 minutes then reduce to lowest heat for 20 minutes.

10. 10

    Serve: Rest 10 minutes before opening. Mix gently from the bottom. Serve with raita and papad.