Vegetable Biryani
A fragrant, layered celebration of basmati rice and spiced vegetables — dum-cooked to aromatic perfection.
Method
- 1
Wash and soak basmati rice for 30 minutes. Par-cook in salted boiling water with whole spices until 70% done. Drain and set aside.
- 2
Fry sliced onions in ghee until deep golden and crispy. Remove half for garnish.
- 3
In the same pan, add vegetables, yoghurt, biryani masala, and salt. Cook until vegetables are half-done.
- 4
In a heavy-bottomed pot, layer half the rice, then the vegetable mixture, then the remaining rice.
- 5
Drizzle saffron milk, ghee, and scatter mint, coriander, and fried onions over the top layer.
- 6
Seal the pot tightly with a lid (or dough) and cook on dum — low heat — for 20–25 minutes.
- 7
Gently mix before serving. Serve with raita and a wedge of lemon.
Chef’s Tip
The dum (steam-cooking) step is what makes biryani magical. Ensure the pot is sealed tightly — you can use a damp cloth under the lid for a better seal.