Vegetable Biryani

Ingredients

• 2 cups Basmati rice
• 4 cups Mixed vegetables
• 2 medium Onion
• 2 tbsp Ginger-garlic paste
• 2 tbsp Biryani masala
• 0.25 cup Mint leaves
• 0.25 cup Cilantro
• 3 tbsp Ghee (clarified butter)
• 0.25 tsp Saffron strands
• 2 leaves Bay leaves
• 4 pods Cardamom pods
• 1 stick Cinnamon stick

Instructions

1. 1Measure 2 cups of Basmati rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain the rice thoroughly.
2. 2Place a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 3 tablespoons of Ghee (clarified butter) and let it melt. Add the 2 medium Onions, sliced, and cook, stirring occasionally, until they are golden brown, about 8-10 minutes. Add the 2 tablespoons of Ginger-garlic paste and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 4 cups of Mixed vegetables and the 2 tablespoons of Biryani masala to the pot. Stir well to coat the vegetables and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
4. 4While the vegetables are cooking, bring a separate medium pot of water to a boil. Add the 2 leaves of Bay leaves, 4 pods of Cardamom pods, and 1 stick of Cinnamon stick to the boiling water. Add the drained 2 cups of Basmati rice and cook until it is 70% done, which should take about 5-7 minutes. You can test this by taking a grain of rice and gently pressing it; it should still have a slight bite. Carefully drain the rice.
5. 5Add the drained, partially cooked rice on top of the vegetable mixture in the large, heavy-bottomed pot. Sprinkle the 0.25 cup of Mint leaves and 0.25 cup of Cilantro evenly over the rice. Prepare the saffron by soaking the 0.25 teaspoon of Saffron strands in 2 tablespoons of warm water for a few minutes. Drizzle this saffron water over the rice.
6. 6Drizzle the remaining 3 tablespoons of Ghee (clarified butter) over the top of the rice. Cover the pot tightly with a lid. If your lid doesn't seal well, you can place a piece of aluminum foil over the pot before putting the lid on to create a tighter seal. Cook on the lowest possible heat setting (around 200°F / 95°C) for 20 minutes. You should hear gentle simmering sounds, and the aroma will become very fragrant.
7. 7After 20 minutes, turn off the heat and let the pot sit, still covered, for another 10 minutes. This resting period allows the flavors to meld and the rice to finish steaming. Gently fluff the biryani with a fork before serving hot.

Substitutions

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