Elevate your Dining experience with Restaurant Style Veg Biryani
2 cups basmati rice, soaked in water for 30 minutes and drained
4 cups water, 1 bay leaf & 2-3 cloves
2-3 green cardamom pods & 1-inch cinnamon stick
1 cup mixed vegetables (carrots, beans, peas, potatoes, etc.), chopped
1 large onion, thinly sliced & 1 large tomato, chopped
1/2 cup plain yogurt, whisked
1/4 cup chopped mint leaves & chopped coriander leaves
2 tablespoons ghee or vegetable oil
1/2 teaspoon turmeric powder & 1/2 cup fried onions
1 teaspoon red chili powder & biryani masala
Saffron strands soaked in warm milk (for color and aroma)
Ghee (clarified butter) & Chopped mint and coriander leaves
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.
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.
Add the chopped vegetables to the pot and sauté for a few minutes until they are slightly tender.
Stir in the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes become soft and the masala is well combined.
Add the whisked yogurt to the pot and mix it with the vegetables. Cook for a few minutes until the yogurt is well incorporated.
Add the chopped mint and coriander leaves, and biryani masala or garam masala. Mix everything together and cook for another minute or two.
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.
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.
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.
Once the biryani is done, gently fluff the rice with a fork. Garnish with chopped mint and coriander leaves.