Diamond Recipe

Prep rice

Rinse basmati rice under cold water until the water runs clear. Soak rice in cold water for 30 minutes, then drain.

Saffron (optional)

If using saffron, warm the milk slightly and steep saffron strands in it. Set aside.

Cook vegetables

Heat 2 tablespoons ghee/oil in a large heavy-bottomed pot over medium heat. Add half of the whole spices (2–3 pieces) and sauté 30 seconds until aromatic. Add 1 cup sliced onion and cook until translucent, about 3–4 minutes. Add ginger-garlic paste and cook 2 minutes until raw smell disappears. Add mixed vegetables, turmeric, red chili powder, 2 tsp biryani masala, and 1 tsp salt. Stir and cook 5–7 minutes until vegetables are slightly tender but not mushy. Add chopped tomatoes and cook 3–4 minutes until softened. Stir in beaten yogurt, half the chopped cilantro and mint, and slit green chilies. Cook another 2 minutes, then remove vegetables to a bowl and set aside.

Parboil rice

In the same large pot (wipe if necessary), bring 7 cups water to a boil with remaining whole spices and 1 tsp salt. Add drained rice and cook 6–7 minutes until 70–80% done (grains should still have a slight bite). Drain rice in a colander and discard the spice solids.

Layering

Reduce heat to low. Add remaining 4 tablespoons ghee/oil to the pot and spread the cooked vegetable mixture evenly across the bottom. Sprinkle half the fried onions, half the toasted cashews/raisins (if using), and a little chopped cilantro and mint over the vegetables. Gently spread the parboiled rice over the vegetable layer in an even layer. Sprinkle remaining biryani masala, salt if needed, the saffron-milk mixture lightly over the rice, lemon juice, and the remaining fried onions, nuts/raisins, cilantro and mint. Drizzle 1–2 tablespoons ghee on top.

Dum (steam finish)

Seal the pot with a tight-fitting lid or place dough around the rim to seal (optional). Cook on the lowest heat for 25–30 minutes so flavors meld and rice finishes cooking (use a heat diffuser if available). Alternatively, place the pot on an inverted heavy pan and heat for the same time. After 10 minutes of dum, turn off heat and let sit undisturbed for another 10 minutes.

Finish

Gently fluff the biryani with a wide spatula to mix layers without breaking grains. Adjust salt and lemon if needed. Transfer to a large serving tray and garnish with remaining fried onions, toasted cashews and raisins, and chopped cilantro.

Cucumber raita

In a bowl, whisk plain yogurt until smooth. Fold in grated drained cucumber, roasted cumin powder, 1 tsp salt, and chopped coriander. Taste and adjust seasoning. Chill until ready to serve.

Simple salad

Toss mixed salad greens and sliced tomatoes with olive oil, lemon juice (use lemon wedges), and a pinch of salt and pepper. Arrange on a platter and keep chilled until service.

If you don't have ready-made fried onions, thinly slice 2 large onions and shallow fry in 1/2 cup oil over medium-high heat until deep golden and crisp. Drain on paper towels and cool. Toast cashews and raisins briefly in 1–2 tablespoons ghee until golden. Use these to garnish the biryani immediately before serving.