Vegetable Dum Biryani

Ingredients

• 2 cups Basmati Rice (Wash and soak for 30 minutes; drain well.)
• 4 cups Water (For cooking rice. Adjust based on rice instructions.)
• 1 tablespoon Vegetable Oil (Add to rice while cooking to separate grains.)
• 1 teaspoon Salt (Add to rice cooking water to season.)
• 2 tablespoons Ghee Or Vegetable Oil (For sautéing vegetables. Ghee adds richness.)
• 2 medium Onions (Thinly sliced for even cooking.)
• 1 tablespoon Ginger-Garlic Paste (Freshly made for best flavor.)
• 2 cups Mixed Vegetables (Chopped small; carrots, peas, green beans, potatoes, cauliflower, etc.)
• 1/2 cup Yogurt (Plain yogurt, whisked smooth.)
• 1 teaspoon Red Chili Powder (Adjust to taste for spice.)
• 1/2 teaspoon Turmeric Powder (Adds color and flavor.)
• 1 teaspoon Garam Masala (Adds warmth and aroma.)
• 2 teaspoons Biryani Masala (Store-bought or homemade blend.)
• to taste Salt (For seasoning the vegetable mixture.)
• 1/4 cup Fresh Mint Leaves (Chopped, for layering and garnishing.)
• 1/4 cup Fresh Cilantro Leaves (Chopped, for layering and garnishing.)
• 1/2 cup Fried Onions (Birista) (Store-bought or homemade, for layering.)
• 1/4 cup Chopped Nuts (Cashews, almonds, or mix, for layering.)
• Pinch Saffron Strands (Optional; for color and flavor.)
• 2 tablespoons Warm Milk (For soaking saffron (if using).)

Instructions

1. Wash the basmati rice gently, then soak it in water for 30 minutes. This helps make the rice fluffier. Drain the soaked rice completely.
2. In a pot or rice cooker, bring 4 cups of water to a boil. Add the drained rice, 1 tablespoon of vegetable oil, and 1 teaspoon of salt. Stir gently.
3. Cook the rice until 90% done; it should be slightly firm. This usually takes 10-12 minutes. Avoid overcooking.
4. Once the rice is 90% cooked, drain immediately and fluff gently with a fork. Spread the rice on a tray to cool slightly.
5. Heat 2 tablespoons of ghee or vegetable oil in a large pot or Dutch oven over medium heat.
6. Add the thinly sliced onions and sauté for 8-10 minutes until golden brown. Remove half and set aside for layering.
7. Add 1 tablespoon of ginger-garlic paste and sauté for 1 minute until fragrant.
8. Add the mixed vegetables to the pot and sauté for 5-7 minutes until partly cooked.
9. In a small bowl, whisk together the yogurt, red chili powder, turmeric powder, garam masala, and biryani masala.
10. Pour the yogurt-spice mixture over the vegetables and mix well. Add salt to taste.
11. Cook the vegetable mixture for 5-10 minutes, stirring occasionally, until the gravy thickens and the vegetables are partially cooked. Add a splash of water if needed.
12. If using saffron, soak a pinch of saffron strands in 2 tablespoons of warm milk for at least 30 minutes.
13. Layer the biryani. If using a slow cooker, layer half of the rice at the bottom. If using an Instant Pot, use the 'Slow Cooker' function as detailed in the tips section.
14. Top the rice with the cooked vegetable mixture, spreading evenly.
15. Sprinkle half the mint, cilantro, fried onions, and nuts over the vegetables.
16. Layer the remaining rice on top.
17. Garnish with remaining mint, cilantro, fried onions, and nuts. Drizzle saffron milk (if using) evenly over the top.
18. Cover the pot tightly. If using a slow cooker, secure the lid tightly.
19. Cook on low for 2-2.5 hours, or on high for 1 hour, until heated through.
20. Let it rest for 10-15 minutes covered, then gently fluff and serve hot with raita, salad, or papadums.