Vegetable Biryani Recipe

Rinse the basmati rice under cold water until the water runs clear to remove excess starch.

Soak the rinsed rice in 2 cups of water for 20–30 minutes, then drain thoroughly.

Bring 8 cups of water to a rolling boil in a large pot. Add 1 tsp salt and 1 tbsp oil/ghee.

Add the drained rice to the boiling water and cook until the grains are about 70% done (approximately 6–7 minutes; grains should be soft on the outside but still have a slight bite). Drain the rice in a colander and set aside.

Heat 3 tbsp oil or ghee in a heavy-bottomed pan or Dutch oven over medium heat.

Add cumin seeds, cardamom pods, cloves, cinnamon stick and bay leaf. Sauté for 30–45 seconds until fragrant.

Add the sliced onion and cook, stirring occasionally, until golden brown (8–10 minutes). If you want extra browned onions for garnish, remove a few tablespoons of the fried onion and set aside now.

Add grated ginger and minced garlic. Sauté 1 minute until aromatic.

Add chopped tomato and cook until it softens and releases moisture, about 3–4 minutes.

Add diced carrot, potato, cauliflower florets, green beans and peas. Stir to combine.

Sprinkle turmeric, red chili powder, garam masala and 1.5 tsp salt over the vegetables. Mix well so spices coat the vegetables.

Add about 1/4 cup water, cover and cook on medium-low until the vegetables are just tender, about 8–10 minutes. Stir once or twice to prevent sticking. Vegetables should remain slightly firm so they finish cooking during steaming.

While vegetables are almost done, lightly pan-fry paneer cubes in 1 tbsp oil until golden on two sides (about 2 minutes per side). Remove and gently fold into the vegetables.

Stir in chopped cilantro, mint and 1 tbsp lemon juice. Adjust salt to taste. Remove whole spices (cardamom, cloves, cinnamon, bay leaf) if you prefer before layering, or leave them for aroma.

Warm 3 tbsp milk and add saffron threads; let steep for 5 minutes to release color and aroma.

Reduce heat under the pan with the vegetable mixture to low. If using the same heavy pot you boiled rice in, wipe it dry and return the vegetable layer to the pot. Otherwise use a heavy-bottomed pot suitable for dum (steaming).

Spread half of the par-cooked rice over the vegetable layer evenly. Sprinkle half of the chopped cilantro and mint and half of the browned fried onions (if reserved). Drizzle half of the saffron-milk over the rice and sprinkle 1/2 tbsp oil or ghee.

Layer the remaining rice on top. Finish with the remaining cilantro, mint, fried onions, saffron-milk and 1/2 tbsp oil or ghee. Optionally tuck a few whole saffron threads on top for presentation.

Seal the pot with a tight-fitting lid. For a better seal, wrap the lid edge with a clean kitchen towel before closing or use dough to seal (optional). Cook on the lowest heat for 20–25 minutes (dum). Alternatively, place the sealed pot on a heavy tawa/griddle and cook on low for 20 minutes to prevent direct high heat on the base.

After 20–25 minutes, turn off heat and let rest, sealed, for 10 minutes. Gently fluff the biryani from the bottom to mix layers slightly before serving.

While biryani steams, prepare raita: whisk the plain yogurt until smooth.

Fold in the drained grated cucumber, roasted cumin powder, 1/4 tsp salt and 1 tbsp chopped cilantro. Adjust seasoning to taste and chill until serving.

Serve hot vegetable biryani with chilled cucumber raita on the side. Garnish with extra chopped cilantro, mint and reserved fried onions if desired.