Indian Vegetable Biryani

Ingredients

• 2 cups basmati rice, rinsed and soaked 30 minutes
• 3 tablespoons ghee
• 2 onions, thinly sliced
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 2 green chiles, slit
• 1 cup carrots, peeled and diced
• 1 cup potatoes, peeled and diced
• 1 cup cauliflower florets
• 1/2 cup green beans, cut into 1-inch pieces
• 1/2 cup green peas
• 1 cup plain yogurt
• 1/2 cup tomatoes, chopped
• 2 teaspoons biryani masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon red chile powder
• 4 green cardamom pods
• 1 cinnamon stick
• 3 whole cloves
• 1 bay leaf
• 1/4 teaspoon saffron threads
• 1/4 cup warm milk
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/2 cup crispy fried onions
• 2 tablespoons vegetable oil
• 2 teaspoons salt, divided, plus more to taste
• 8 cups water

Method

1. 1

   Soak the rinsed basmati rice in water for 30 minutes, then drain.

2. 2

   Combine the saffron threads with the warm milk and set aside to infuse.

3. 3

   Bring 8 cups of water to a boil in a 6-quart saucepan with 1 teaspoon salt, the cardamom pods, cinnamon stick, cloves, and bay leaf.

   10:00 · boil water
4. 4

   Add the drained rice and cook until about 70% done, still firm at the core, then drain and set aside.

   6:00 · parboil rice
5. 5

   Heat the vegetable oil in a 9-inch skillet over medium heat and fry the sliced onions until golden and crisp if making fresh fried onions; set aside half for garnish.

   10:00 · fry onions
6. 6

   In a large heavy-bottomed pot, melt the ghee over medium heat and add the remaining sliced onions, garlic, ginger, and green chiles. Sauté until onions soften and turn golden.

   5:00 · sauté aromatics
7. 7

   Stir in the biryani masala, cumin, coriander, turmeric, and chile powder, and cook until fragrant.

   1:00 · toast spices
8. 8

   Add the chopped tomatoes and cook until softened and the mixture thickens slightly.

   4:00 · cook tomatoes
9. 9

   Add the carrots, potatoes, cauliflower, and green beans, and stir to coat in the spice mixture.

10. 10

    Stir in the yogurt, remaining 1 teaspoon salt, and 1/2 cup water. Cover and simmer until vegetables are just tender.

    10:00 · simmer vegetables
11. 11

    Stir in the green peas and half the chopped cilantro and mint, then remove from heat.

12. 12

    Spread half the vegetable mixture evenly in the bottom of a heavy pot or Dutch oven. Layer half the parboiled rice on top.

13. 13

    Repeat with the remaining vegetable mixture and rice to form a second layer.

14. 14

    Drizzle the saffron milk evenly over the top layer of rice and sprinkle with the remaining cilantro, mint, and crispy fried onions.

15. 15

    Cover tightly with a lid, placing a damp cloth or foil underneath for a tighter seal, and cook over low heat to steam the biryani.

    20:00 · dum steam biryani
16. 16

    Remove from heat and let rest, covered, for 10 minutes before gently fluffing and transferring to a serving platter.

    10:00 · rest before serving