Elevate your Dining experience with Restaurant Style Veg Biryani
Ingredients
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2 cups basmati rice, soaked in water for 30 minutes and drained
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4 cups water, 1 bay leaf & 2-3 cloves
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2-3 green cardamom pods & 1-inch cinnamon stick
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1 cup mixed vegetables (carrots, beans, peas, potatoes, etc.), chopped
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1 large onion, thinly sliced & 1 large tomato, chopped
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1/2 cup plain yogurt, whisked
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1/4 cup chopped mint leaves & chopped coriander leaves
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2 tablespoons ghee or vegetable oil
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1/2 teaspoon turmeric powder & 1/2 cup fried onions
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1 teaspoon red chili powder & biryani masala
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Saffron strands soaked in warm milk (for color and aroma)
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Ghee (clarified butter) & Chopped mint and coriander leaves
Preparation
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Cooking the rice: In a pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice, bay leaf, cardamom pods, cinnamon stick, cloves, and salt. Cook the rice until it's about 70% cooked (the grains should still have a slight bite to them). Drain the water and set the partially cooked rice aside.
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Preparing the vegetable mixture: In a large, heavy-bottomed pot or a biryani pot, heat ghee or vegetable oil over medium heat. Add the thinly sliced onions and sauté until they turn golden brown.
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Add the chopped vegetables to the pot and sauté for a few minutes until they are slightly tender.
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Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the masala is well combined.
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Add the whisked yogurt to the pot and mix it with the vegetables. Cook for a few minutes until the yogurt is well incorporated.
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Add the chopped mint and coriander leaves, and biryani masala or garam masala. Mix everything together and cook for another minute or two.
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Layering the biryani: Now, layer the partially cooked rice over the vegetable mixture in the pot. Sprinkle the fried onions (if using), saffron milk, and a few teaspoons of ghee over the rice.
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Cover the pot with a tight-fitting lid and place it on a tava (griddle) on low heat. This ensures even cooking and prevents the bottom from burning.
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Cook the veg biryani on low heat for about 30-40 minutes or until the vegetables are fully cooked, and the rice is fluffy and aromatic.
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Once the biryani is done, gently fluff the rice with a fork. Garnish with chopped mint and coriander leaves.