Modern Vegetable Biryani

About this recipe

Experience the rich flavors of a classic Indian vegetable biryani reimagined with modern cooking techniques. This version emphasizes fresh and aromatic ingredients including basmati rice and a selection of vibrant vegetables, all enhanced by the artful use of spices. Whether you're a seasoned chef or a home cook, this dish promises a delightful culinary journey.

Ingredients

• 2 cups aged basmati rice
• 1 cup mixed vegetables (carrots, peas, beans, cauliflower)
• 1 large onion, thinly sliced
• 2 ripe tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon freshly made ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 cup chopped mint leaves
• 1/4 cup chopped coriander leaves
• 4 cups water
• 3 tablespoons ghee or a mix of ghee and oil
• Salt to taste
• Pinch of saffron soaked in 2 tablespoons warm milk

Directions

1. 1

   Rinse and soak the basmati rice in water for 20 minutes, then drain.

2. 2

   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.

3. 3

   Add sliced onions and cook until golden brown. Stir in the ginger-garlic paste and sauté for a minute.

4. 4

   Mix in chopped tomatoes, green chilies, and spices; cook until tomatoes soften.

5. 5

   Pan-fry the vegetables briefly, then add them to the pot.

6. 6

   Stir in the soaked rice and gently combine with the masala.

7. 7

   Pour in the water and season with salt. Add the saffron milk, then cover the pot.

8. 8

   Simmer on low heat for 20 minutes or until rice is perfectly cooked. Garnish with mint and coriander leaves.