- 3/4 Cup Oil (canola or any other neutral flavoured vegetable oil)
- 2 1/2 Inch Cinnamon Piece
- 5-6 Cardamoms
- 6-8 Cloves
- 2 Bay Leaves
- 2 tablespoon Ginger Garlic Paste
- 2 Large Onions (thinly sliced)
- 1/2 KG Vegetables (cut into 1/2 inch dices I used cauliflower, peas, carrots, potatoes, french beans)
- 1.5 Cup Coriander and Mint leaves
- 4 Medium Tomatoes (finely chopped)
- 4 teaspoon Coriander Powder
- 4 teaspoon Chilli Powder
- 1 1/2 Salt
- 1 teaspoon Garam Masala
- 1 Cup Plain Yogurt or Curd
Parboiled Basmati (85% cooked)
- 1 KG Long Grained Basmati rice
- 2 tablespoon Salt
- 1 tablespoon Oil
- 10-12 Strands Saffron
- 2 tablespoon Hot Milk
- 3-5 Green chillies (slit lengthwise)
- 2 tablespoon Ghee
- Wash basmati rice well and soak in enough water to cover it completely. Soak saffron strands in hot milk for 10 minutes.
- Heat oil in a large heavy bottomed pot. Add cinnamon, clove, cardamom and bay leaves and cook till aromatic.
- Add sliced onions and cook until the onions are browned, 4-5 minutes while stirring frequently to prevent them from burning. Add ginger and garlic paste and saute lightly.
- Add the prepared vegetables, mint and coriander and roast for 2-3 minutes on high heat. Add coriander powder, chilli powder, salt and stir fry again. Add tomatoes and mix and cover and cook for 15-20 minutes or until the vegetables are fully cooked (stir occasionally). You should see the oil separating around the edges. Add a little water if you feel like the masala is sticking.
- While the vegetables are cooking, cook the rice. This will ensure the rice is still hot when it’s time to layer the biryani.
- Add yogurt and garam masala to the cooked veggies and keep stir frying for 2-3 minutes till the yogurt completely disappears.
- Once the vegetable mixture is completely ready, add all the parboiled rice on top, gently making an even layer. Drizzle saffron milk and ghee on top and cover and cook for 15 minutes on a low flame. If you don’t have a heavy bottomed pot, keep your pot on a tava or skillet with the flame on. This prevents the bottom from burning.
- Once cooked, sprinkle fried onions on top, lightly mix and serve hot. With yogurt, pappadams and any light gravy.