Basmati rice cooked with colorful vegetables and aromatic spices like cardamom and cloves, then layered with saffron-infused milk. A fragrant, satisfying dish perfect with raita or salad.
Ingredients
1.5 cups basmati rice (soaked for 30 minutes)
2 tbsp ghee or oil
1 bay leaf
2–3 green cardamom pods
4–5 cloves
1 small cinnamon stick
1 tsp cumin seeds
1 large onion, thinly sliced
1 tsp ginger-garlic paste
1 cup mixed vegetables (carrots, beans, peas, potatoes – diced)
1/2 cup yogurt (whisked)
2 green chilies, slit
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp biryani masala or garam masala
Salt to taste
Fresh coriander and mint leaves, chopped
1/4 cup milk + a pinch of saffron (optional, for layering)
Fried onions (optional, for topping)
Instructions
1. Prepare the Rice:
Boil water with salt and a little oil.
Add soaked and drained basmati rice.
Cook until 70–80% done (grains should be firm).
Drain and set aside.
2. Cook the Vegetables:
Heat ghee/oil in a deep pan.
Add bay leaf, cumin seeds, cardamom, cloves, and cinnamon.
Add sliced onions and sauté until golden brown.
Add ginger-garlic paste and sauté for 1 minute.
Add the chopped vegetables and cook for 4–5 minutes.
3. Add Spices and Yogurt:
Stir in turmeric, red chili powder, biryani masala, and salt.
Add yogurt and green chilies.
Cook until vegetables are coated and slightly tender.
4. Layering:
In a heavy-bottomed pot or pan, begin with a layer of cooked vegetables.
Add a layer of rice.
Sprinkle coriander, mint leaves, and saffron milk.
Repeat layering until everything is used up.
Top with fried onions (if using).
5. Dum (Steaming):
Cover the pot tightly with a lid or seal with dough.
Cook on very low heat for 20–25 minutes.
Let rest for 10 minutes before opening.
6. Serve:
Fluff the biryani gently with a fork.
Serve hot with raita, salad, or pickle.
Tip: For extra aroma, sprinkle a little rose water or kewra water before sealing the pot.
