Vegetable Biryani Recipe

Soak and par-cook rice

Rinse 2 cups basmati rice under cold water until the rinse runs clear. Soak rice in cold water for 30 minutes. Meanwhile bring 6 cups water to a boil in a large pot with 1 tsp salt, cardamom pods, cloves, peppercorns, bay leaves and cinnamon stick. Drain soaked rice and add to the boiling spiced water. Cook rice for 5–6 minutes until it is about 70% cooked (grains should still have a slight bite). Drain rice in a sieve and set aside.

Clean the empty rice pot and keep the whole spices aside for layering. Keep the drained rice covered so it does not dry out.

Prepare vegetables and paneer

Heat 2 tbs oil and 1 tbs ghee in a wide, heavy-bottomed skillet over medium heat. Add 1 tsp cumin seeds and let them sizzle for 10 seconds. Add 1.5 cups thinly sliced onion and sauté for 6–8 minutes until translucent and beginning to brown at the edges.

Add 1 tbs minced ginger, 1 tbs minced garlic and 1 slit green chili; sauté for 1 minute until fragrant. Add 1 cup chopped tomato and cook 3–4 minutes until softened.

Stir in diced carrot (1/2 cup), cauliflower florets (1 cup), green beans (1/2 cup) and peas (3/4 cup). Sprinkle 0.5 tsp turmeric, 0.5 tsp red chili powder, 1 tsp coriander powder and 1 tbs biryani or garam masala. Add 0.5 tsp salt (for the vegetable mix). Mix well and cook 5–7 minutes until vegetables are tender-crisp. If the mix looks dry, add 2–3 tbs water to help cook without burning.

Add 1 cup cubed paneer to the vegetables and gently mix to coat. Cook 2 minutes to warm the paneer. Remove from heat and stir in 0.75 cup whisked yogurt, 0.5 cup chopped cilantro, 0.25 cup chopped mint and 1 tbs lemon juice. Adjust seasoning to taste. This forms the vegetable layer for the biryani.

Prepare saffron milk

Soak 10 saffron threads in 3 tbs warm milk and set aside for at least 5 minutes to release color and aroma.

Lightly grease the bottom of a heavy-bottomed pot or the clean rice pot with 1 tbs ghee. Spread half of the vegetable and paneer mixture evenly over the base. Sprinkle one-third of the fried onions and a few chopped cilantro and mint leaves over the vegetables.

Cover the vegetable layer with half of the par-cooked drained rice, spreading gently. Sprinkle half of the saffron milk, a pinch of biryani/garam masala (about 0.5 tsp), and another sprinkle of fried onions and herbs. Repeat with the remaining vegetable mix and then the remaining rice on top.

Pour any remaining saffron milk over the top rice, drizzle 1 tbs ghee, and scatter remaining fried onions and herbs. If the rice looks dry, sprinkle up to 1/4 cup warm water around the edges (not directly on the saffron) to create steam.

Seal the pot: cover with a tight-fitting lid. For extra seal, place a sheet of aluminum foil between the pot rim and lid or cover the lid with a kitchen towel before closing (to trap steam). Cook on medium-high for 3–4 minutes to build pressure, then reduce to the lowest heat and steam (dum) for 20–25 minutes.

Turn off the heat and let the biryani rest, sealed, for 10 minutes. Open gently, and using a wide spatula, gently fluff and mix the layers slightly to bring vegetables and rice together without breaking the grains. Serve hot with raita.

Make raita while biryani is steaming: whisk 1 cup plain yogurt until smooth. Fold in 1/2 cup grated cucumber (excess water squeezed out), 1 tbs chopped cilantro, 1/4 tsp roasted cumin powder, 1/4 tsp salt and a pinch (1/8 tsp) red chili powder if using. Chill until serving.