Vegetable Biryani with Raita

Ingredients

• 2 cups Basmati rice
• 3 cups Mixed vegetables (carrots, peas, beans, cauliflower)
• 2 medium Onion (yellow)
• 2 tablespoons Ginger-garlic paste
• 2 Green chilies
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 2 tablespoons Biryani masala
• a pinch Saffron strands
• 2 tablespoons Warm milk (dairy)
• 3 tablespoons Ghee (clarified butter)
• 1 cup Yogurt (dairy)
• 1/2 Cucumber
• 1/2 teaspoon Cumin powder (roasted)
• to taste Salt
• to taste Pepper

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 and set it aside. In a separate small bowl, combine the pinch of Saffron strands with 2 tablespoons of Warm milk (dairy) and set this aside to steep.
2. 2Peel and thinly slice the 2 medium yellow Onions. Heat 3 tablespoons of Ghee (clarified butter) in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the sliced onions and fry, stirring occasionally, for about 10-15 minutes, or until they are golden brown and crisp. Use a slotted spoon to remove about half of the fried onions and place them on a paper towel-lined plate; set these aside for garnishing.
3. 3Add 2 tablespoons of Ginger-garlic paste and 2 slit Green chilies to the pot with the remaining onions and ghee. Sauté for 1 minute, until fragrant. Add the 3 cups of Mixed vegetables (carrots, peas, beans, cauliflower) and 2 tablespoons of Biryani masala. Stir well and cook for 5 minutes, allowing the vegetables to soften slightly and absorb the spices.
4. 4Add the drained 2 cups of Basmati rice and to taste Salt to the pot. Gently mix everything together for about 1 minute, being careful not to break the rice grains. Pour in 4 cups of water and bring the mixture to a rolling boil over high heat (400°F / 200°C).
5. 5Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and let it simmer for 15 minutes, or until the rice is tender and all the water has been absorbed. Do not lift the lid during this time.
6. 6After 15 minutes of simmering, gently stir in the steeped saffron milk mixture, 1/4 cup of Mint leaves, and 1/4 cup of Cilantro. Replace the lid and let the biryani simmer for another 5 minutes on low heat to allow the flavors to meld.
7. 7While the biryani finishes cooking, prepare the raita. Grate 1/2 Cucumber. In a medium bowl, combine 1 cup of Yogurt (dairy) with the grated cucumber, 1/2 teaspoon of Cumin powder (roasted), to taste Salt, and to taste Pepper. Stir well to combine.
8. 8Fluff the biryani gently with a fork. Serve the Vegetable Biryani hot, garnished with the reserved fried onions, and accompanied by the prepared raita.

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