Vegetable Biryani

Ingredients

• 2 cups Basmati Rice
• 3 cups Mixed Vegetables
• 2 medium Onions
• 2 medium Tomatoes
• 2 tablespoons Ginger-Garlic Paste
• 2 tablespoons Biryani Masala
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 1/4 teaspoon Saffron Strands
• 2 tablespoons Warm Milk
• 3 tablespoons Vegetable Oil
• 2 tablespoons Ghee (Vegan)

Instructions

1. 1In a small bowl, combine the 1/4 teaspoon Saffron Strands with the 2 tablespoons Warm Milk. Stir gently and set aside to allow the saffron to infuse.
2. 2Rinse the 2 cups Basmati Rice thoroughly under cold water. Place the rinsed rice in a bowl and cover it with water. Let it soak for 30 minutes, then drain well.
3. 3Heat the 3 tablespoons Vegetable Oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 2 medium Onions, sliced, and sauté for 8-10 minutes, stirring occasionally, until they are golden brown and crisp. Use a slotted spoon to remove about half of the fried onions from the pot and set them aside on a plate lined with paper towels for garnish. Leave the remaining onions in the pot.
4. 4Add the 2 tablespoons Ginger-Garlic Paste to the pot with the onions and cook for 1 minute, stirring constantly, until fragrant. Add the 2 medium Tomatoes, chopped, and the 2 tablespoons Biryani Masala. Cook for 5-7 minutes, stirring frequently, until the tomatoes have softened and the mixture has darkened and started to release oil from the sides of the pot.
5. 5Add the 3 cups Mixed Vegetables to the pot. Stir to coat them with the spice mixture and cook for 5 minutes, stirring occasionally. Add half of the drained Basmati Rice to the pot, spreading it evenly over the vegetables. Sprinkle half of the 1/4 cup Mint Leaves and half of the 1/4 cup Cilantro over the rice. Drizzle half of the saffron-infused milk mixture over this layer.
6. 6Carefully add the remaining 1 cup Basmati Rice on top of the first layer, spreading it evenly. Sprinkle the remaining 1/4 cup Mint Leaves and 1/4 cup Cilantro over the top layer of rice. Drizzle the remaining saffron-infused milk mixture over the rice. Finally, sprinkle the reserved fried onions over the top.
7. 7Drizzle the 2 tablespoons Ghee (Vegan) evenly over the top layer of rice. Cover the pot tightly with a lid, ensuring a good seal to trap the steam. If your lid isn't tight, you can place a piece of foil or parchment paper under it. Cook on the lowest possible heat setting (simmer, about 200°F / 95°C) for 20-25 minutes, or until the rice is tender and fully cooked, indicated by a gentle steaming aroma and no crunch when a grain is tested.
8. 8Once cooked, remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the steam to distribute evenly and the flavors to meld. Gently fluff the biryani from bottom to top using a fork before serving.

Substitutions

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