Ingredients
For Rice
- Basmati rice – 2 cups (soaked 30 mins)
- Bay leaf – 1
- Cloves – 3
- Green cardamom – 2
- Cinnamon – 1 small stick
- Salt – 1 tsp
- Water – as needed
For Veggies
- Oil or ghee – 3 tbsp
- Cumin seeds – 1 tsp
- Onion – 2 large (sliced)
- Ginger-garlic paste – 1 tbsp
- Mixed vegetables (carrot, beans, peas, potato, cauliflower) – 2 cups
- Tomato – 1 chopped
- Green chilli – 1 slit
- Red chilli powder – 1 tsp
- Turmeric powder – ½ tsp
- Biryani masala – 1.5 tsp (Sarv Shresht Biryani Masala )
- Salt – to taste
- Curd – ½ cup
- Coriander & mint leaves – chopped
For Layering
- Fried onions – ½ cup
- Saffron – few strands soaked in 2 tbsp warm milk (optional)
- Ghee – 1 tbsp
Recipe Step by Step
Cook Rice
- Boil water with salt & whole spices.
- Add soaked rice and cook 90% done.
- Drain and keep aside.
Prepare Veg Masala
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Heat oil/ghee in pan, add cumin seeds.
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Add onions, sauté till golden brown.
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Add ginger-garlic paste, sauté 1 min.
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Add tomatoes & green chilli. Cook till soft.
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Add chopped veggies & cook for 5 mins.
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Add red chilli, turmeric, salt, biryani masala — mix well.
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Add curd, mix & cook till oil leaves sides.
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Add chopped mint & coriander.
Layering and Dumm
- In a heavy-bottom pan, spread half veg masala.
- Add half rice, top with fried onions, saffron milk & ghee.
- Repeat another layer.
- Cover tight (use foil if needed).
- Dum cook on low flame for 15–20 mins.
- 6. Rest for 10 mins, then fluff gently.