Veg Biryani

Instructions

1. Heat oil in a large pot and add cumin seeds, bay leaves, cloves, cinnamon stick, and cardamom pods. Sauté until fragrant.
2. Add sliced onions and sauté until golden brown.
3. Add ginger garlic paste and sauté for a minute.
4. Add chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until tomatoes are soft.
5. Add diced carrots, green beans, potatoes, and green peas. Mix well and cook for 5 minutes.
6. Add yogurt and garam masala. Mix well and cook for another 5 minutes.
7. In a separate pot, boil water and cook the soaked basmati rice until 70% done. Drain and set aside.
8. Layer half of the cooked vegetables at the bottom of a large pot. Add a layer of half-cooked rice on top.
9. Sprinkle half of the saffron milk, coriander leaves, and mint leaves over the rice.
10. Repeat the layers with the remaining vegetables, rice, saffron milk, coriander, and mint leaves.
11. Drizzle ghee over the top layer. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes.
12. Turn off the heat and let the biryani rest for 10 minutes before serving.

Prep

• Rinse and soak basmati rice for 30 minutes.
• Soak saffron strands in warm milk for 10 minutes.