Ingredients

• 400 Grams Long Grained Basmati Rice 2 Cups
• 6 Cups Water
• ½ Tablespoon Salt
• ½ Tablespoon Oil
• 2 Tablespoons Milk hot
• 10-12 Strands Saffron crushed
• ½ Tablespoon Salt
• ¼ Cup Vegetable Oil
• ½ inch Cinnamon
• 1 Bay Leaf
• 3 Green Cardamoms
• 3 Cloves
• 1 Onion Thinly Sliced, approx ¾ Cup
• 2-3 Green Chillies slit lengthwise
• 1 ½ Tablespoon Ginger Garlic Paste
• 2 Tomatoes chopped, approx ¾ Cup
• 300 Grams Mixed Vegetables I used Cauliflower, Peas, Carrots, Potatoes, French Beans
• ½ Cup freshly Chopped Coriander
• ½ Cup freshly Chopped Mint Leaves
• 2 Teaspoons Coriander Powder
• 2 Teaspoons Chilli Powder
• ¾ Teaspoon Garam Masala
• ¾ Cup Curd or Greek Yoghurt
• 1 ½ Teaspoon Sal
• 2 Teaspoons Ghee

Preparation

• Wash and rinse the rice to get rid of excess starch. Soak the rice for 30 minutes.
• Bring water to a roaring boil in a large stockpot. Add the soaked basmati rice, salt and oil. Mix to combine.
• Cook for 7-8 minutes or until the rice is 85% cooked on medium flame. Drain the water once done and keep the rice aside.
• Soak saffron strands in hot milk for 10-15 minutes.
• In a big heavy bottomed pan or kadai, heat oil on a medium flame. Once hot, add cinnamon, cardamom, cloves and bay leaf. Fry for 30 seconds or until fragrant.
• Add the sliced onions and fry for 3-4 minutes or until golden brown. Add green chillies and ginger garlic paste and saute for another minute.
• Add the vegetables, coriander and mint leaves and roast for 2-3 minutes.
• Add the chopped tomatoes, coriander powder, chili powder and salt and cook for 15-20 minutes or until the vegetables are fully cooked. You should see the oil separating around the edges. You may add a little water if you feel the masala is sticking to the bottom.
• Reduce the flame and add yogurt and garam masala to the cooked veggies and keep stir frying for 2-3 minutes till the yogurt completely disappears.
• Add the par cooked rice on top of the cooked vegetable masala and tuck it at a few places into the masala underneath. Spread out the remaining rice to cover the pot completely.
• Drizzle the saffron milk and ghee over the rice.
• Cover the pot with a lid and leave the Biryani to cook on dum for about 15-20 mins. or until the rice is done.
• Drizzle with fried onions and serve hot