Vegetable Biryani

Ingredients

Sauté

• 2 tbsp ghee or oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 serrano pepper, slit lengthwise
• 1 tsp cumin seeds
• 4 whole cloves
• 4 green cardamom pods
• 1 cinnamon stick
• 2 bay leaves

Pressure cook

• 1 1/2 cups basmati rice, soaked 20 minutes and drained
• 1 cup mixed vegetables (potato, carrot, cauliflower, peas)
• 1/2 cup plain yogurt
• 1 tsp biryani masala or garam masala
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 3/4 cups water
• Salt

Layering

• Pinch of saffron threads soaked in 2 tbsp warm milk
• Fresh cilantro and mint leaves
• 1 tbsp crispy fried onions (store-bought or homemade)

Instructions

1. Set pot to sauté. Heat ghee and fry onion slices until deeply golden, about 8 minutes. Remove half and set aside for topping.
2. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Stir for 30 seconds.
3. Add ginger-garlic paste and serrano pepper. Cook for 1 minute.
4. Stir in vegetables, yogurt, biryani masala, turmeric, chili powder, and salt. Cook for 2 minutes.
5. Add drained rice and water. Stir gently.
6. Drizzle saffron milk over the top. Do not stir.
7. Pressure cook on low for 6 minutes, then natural release for 10 minutes.
8. Fluff gently with a fork. Top with reserved fried onions, cilantro, and mint.

Notes

Saffron is expensive and hard to find; turmeric mixed with a tiny pinch of sweet paprika gives you the color, or try safflower threads for a closer flavor. Soaking the rice is important for even cooking under pressure. Serve with raita and papadum.