Veg Biryani

Ingredients:

For the Rice:

• 1 ½ cups basmati rice
  
• 3 cups water
  
• 2-3 cloves
  
• 2-3 green cardamom pods
  
• 1 bay leaf
  
• 1 cinnamon stick
  
• Salt (to taste)

For the Veggie Gravy:

• 1 cup mixed vegetables (carrot, beans, peas, potatoes, cauliflower, etc.)
  
• 1 large onion (thinly sliced)
  
• 2 tomatoes (chopped)
  
• 1 tablespoon ginger-garlic paste
  
• 2-3 green chilies (slit)
  
• ½ cup yogurt (whisked)
  
• 1 tablespoon biryani masala
  
• 1 teaspoon red chili powder
  
• 1 teaspoon turmeric powder
  
• 1 teaspoon garam masala
  
• 1 teaspoon coriander powder
  
• Fresh coriander leaves (chopped for garnish)
  
• Fresh mint leaves (chopped for garnish)
  
• 2 tablespoons ghee/oil
• Salt (to taste)

For Frying:

• 1/4 cup fried onions (for garnish)
• Few mint leaves (for garnish)

Instructions:

Step 1: Prepare the Rice

1. Rinse the rice thoroughly under cold water and soak it for 20-30 minutes.
   
2. In a large pot, bring 3 cups of water to a boil. Add the whole spices (cloves, cardamom, bay leaf, cinnamon stick) and salt.
3. Add the soaked rice to the boiling water. Cook until the rice is 70-80% cooked (don’t overcook). Drain the rice and set aside.

Step 2: Prepare the Veggie Gravy

1. In a large pan, heat 2 tablespoons of ghee/oil. Add the thinly sliced onions and sauté until golden brown and crispy. Remove half for garnish.
   
2. Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes.
   
3. Add the chopped tomatoes and cook until they soften and the oil separates.
   
4. Add the mixed vegetables and cook for 5-7 minutes until tender.
   
5. Add the whisked yogurt, biryani masala, red chili powder, turmeric powder, coriander powder, and salt. Stir well and cook for another 5 minutes.
6. Add fresh coriander leaves and mint leaves, and cook for 2 more minutes.

Step 3: Layering the Biryani

1. In a large pot or biryani vessel, spread a layer of the veggie gravy.
   
2. Add a layer of the cooked rice over the gravy.
   
3. Sprinkle some fried onions, mint leaves, and coriander leaves on top.
   
4. Repeat the layering process until all rice and gravy are used up.
5. Cover the pot with a tight-fitting lid. You can seal the edges with dough for a better seal (optional).

Step 4: Dum Cooking

1. Cook the biryani on low heat for 15-20 minutes (dum style), allowing the flavors to meld together.
   
2. Once done, remove from heat and let it rest for 5 minutes before opening the lid.

Step 5: Serving

1. Gently fluff the rice with a fork.
2. Serve your Hyderabadi Veg Biryani hot with raita, salad, or any side of your choice.

Tips:

• Add a few saffron strands soaked in warm milk to the rice for a rich aroma and color.
  
• You can also add fried nuts (cashews, almonds) for extra texture and flavor.
• For a richer biryani, you can use ghee in place of oil.

Enjoy your fragrant and flavorful Hyderabadi Veg Biry