Aromatic Vegetable Biryani

Ingredients

For the Rice:

• 2 cups basmati rice, rinsed and soaked for 30 mins
• 4 pods Grhasti Green Cardamom
• 4 cloves
• 1-inch cinnamon stick
• 1 bay leaf
• 1 tsp salt

For the Vegetable Masala:

• 3 tbsp ghee or oil
• 1 large onion, thinly sliced
• 1 tbsp ginger-garlic paste
• 2 cups mixed vegetables (carrots, peas, beans, cauliflower)
• 1 cup plain yogurt, whisked
• 1 tsp Grhasti Kashmiri Red Chili Powder
• 1/2 tsp Grhasti Turmeric Powder
• 1 tsp Grhasti Coriander Powder
• 1/2 tsp garam masala
• 1/4 cup chopped mint leaves
• 1/4 cup chopped cilantro
• Salt to taste

For Layering:

• Pinch of saffron threads soaked in 2 tbsp warm milk
• Fried onions (optional)
• 1 tbsp ghee

Instructions

1. Cook the Rice: In a large pot, bring 6 cups of water to a boil. Add the whole spices (cardamom, cloves, cinnamon, bay leaf) and salt. Drain the soaked rice and add it to the boiling water. Cook until the rice is 70% cooked (it should still have a slight bite). Drain thoroughly and set aside.
2. Prepare the Vegetable Masala: In a heavy-bottomed pot or Dutch oven, heat the ghee or oil. Add the sliced onions and fry until golden brown. Remove half for garnish and set aside.
3. Sauté Aromatics: To the remaining onions in the pot, add the ginger-garlic paste and cook for a minute until fragrant.
4. Cook Vegetables: Add the mixed vegetables and sauté for 5-7 minutes until they are slightly tender.
5. Make the Gravy: Reduce heat to low. Add the whisked yogurt, red chili powder, turmeric, coriander powder, and salt. Mix well and cook for 2-3 minutes. Stir in the chopped mint and cilantro.
6. Layer the Biryani: Spread half of the partially cooked rice over the vegetable masala. Sprinkle with half the fried onions, mint, and cilantro. Layer the remaining rice on top.
7. Final Touches: Drizzle the saffron milk and melted ghee over the top layer of rice. Sprinkle the remaining fried onions.
8. Dum Cooking: Cover the pot with a tight-fitting lid. You can seal the edges with dough for a traditional 'dum' or place a heavy object on top. Cook on the lowest possible heat for 20-25 minutes.
9. Rest and Serve: Turn off the heat and let the biryani rest, covered, for at least 10 minutes. Fluff the rice gently with a fork from the sides before serving. Serve hot with raita.

Pro Tips

• Soaking the rice is crucial for long, separate grains. Don't skip this step!
• Be careful not to overcook the rice initially. It will continue to steam and cook during the 'dum' process.
• For a richer flavor, you can marinate the vegetables in the yogurt and powdered spices for 30 minutes before cooking.