Step-by-Step Instructions

1. 1.Prepare Vegetables and Rice

   Wash and soak 2 glasses of basmati rice for 30 minutes. Chop all vegetables (cauliflower, carrot, capsicum, potato, beans) into medium-sized pieces. Blanch the cauliflower florets in hot water with a pinch of salt for 2 minutes, then drain and set aside.

2. 2.Fry Onions, Cashews, and Paneer

   Heat oil in a pan and fry thinly sliced onions until they are golden brown and crisp. Remove and set aside. In the same oil, fry the cashews until golden and set aside. On a separate tawa with a little oil, pan-fry the block of paneer until golden brown on both sides. Cut it into cubes and set aside.

3. 3.Marinate the Vegetables

   In a large mixing bowl, combine the chopped vegetables (cauliflower, capsicum, beans, carrot, potato). Add yogurt, turmeric powder, red chili powder, 1 tbsp coriander powder, ginger-garlic paste, slit green chilies, 2 tbsp ghee, half of the fried brown onions, chopped coriander leaves, mint leaves, curry leaves, a few fried cashews, and salt to taste. Mix everything well and let it marinate for at least 30 minutes.

4. 4.Cook the Vegetable Base

   In a large, heavy-bottomed pot, heat 3 tbsp of oil and 2 tbsp of ghee. Add the whole biryani spices and sauté for a minute until fragrant. Add the marinated vegetables to the pot, followed by the green peas. Mix well, cover the pot, and cook on medium heat for 10-15 minutes, stirring occasionally, until the vegetables are about 50% cooked.

5. 5.Layer and Cook the Rice

   Drain the soaked basmati rice completely and add it over the partially cooked vegetables in the pot. Gently mix the rice with the vegetables for 2 minutes. Pour in 2 glasses of water. Level the rice gently.

6. 6.Garnish and Dum Cook

   Garnish the top layer with the remaining fried brown onions, fried paneer cubes, remaining fried cashews, fresh coriander, mint, and curry leaves. Sprinkle salt to taste, 1 tsp of coriander powder, and 2 tbsp of ghee over the top. Cover the pot with a tight-fitting lid.

7. 7.Dum Cooking and Serving

   Cook the biryani on low heat (dum) for 10-15 minutes. After 15 minutes, turn off the flame and let it rest for another 10 minutes without opening the lid. After resting, gently fluff the biryani with a fork or a flat spoon. Serve the hot and delicious vegetable dum biryani with onion rings and raita.