Hyderabadi Vegetable Biryani

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Recipe

Ingredients

1.5 cups	basmati rice
2 tablespoons	ghee or vegetable oil
1	bay leaf
4	cloves
4	green cardamoms
1 inch	cinnamon stick
1 teaspoon	cumin seeds
1 cup	mixed vegetables (carrot, beans, peas, potato)
1 cup	sliced onions
1 teaspoon	ginger-garlic paste
1 teaspoon	red chili powder
0.5 teaspoon	turmeric powder
1 teaspoon	biryani masala
0.5 cup	yogurt
0.5 cup	mint leaves
0.5 cup	coriander leaves
1 pinch	saffron
2 tablespoons	warm milk
—	salt to taste
—	water

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 Boil water in a large pot, add salt, and cook the rice until it's 70% cooked. Drain and set aside.
3. 3 Heat ghee or oil in a pan, add bay leaf, cloves, cardamoms, cinnamon, and cumin seeds. Sauté until fragrant.
4. 4 Add sliced onions and cook until golden brown.
5. 5 Add ginger-garlic paste and sauté for a minute.
6. 6 Add mixed vegetables, red chili powder, turmeric powder, biryani masala, and salt. Cook for 5-7 minutes.
7. 7 Stir in yogurt, mint leaves, and coriander leaves. Cook until the vegetables are tender.
8. 8 In a small bowl, soak saffron in warm milk.
9. 9 In a deep pot, layer half of the cooked rice, then the vegetable mixture, and finally the remaining rice.
10. 10 Drizzle the saffron milk over the top layer of rice.
11. 11 Cover the pot with a tight-fitting lid and cook on low heat for 15-20 minutes.
12. 12 Gently mix the biryani before serving.