Step-by-Step Instructions

1. 1.Cook the Rice

   Wash 2 bowls of basmati rice thoroughly. Add the washed rice to a pot with 4 bowls of water (using the same bowl for measurement). Add 4-5 cloves, 5-6 black peppercorns, 2-3 bay leaves, 2 opened black cardamoms, 1 star anise, 1 tsp of salt, and 1 tbsp of ghee. Cook the rice until it is 70-80% done, ensuring there is still a slight bite to it.

2. 2.Caramelize Onions

   Heat 3-4 tbsp of oil in a pan. Slice 2 medium-sized onions and fry them in two batches until they are deeply caramelized and crispy. Remove the caramelized onions from the oil and set them aside.

3. 3.Prepare the Masala Base

   In the remaining oil from frying the onions, add 1 tsp of cumin seeds and 2 bay leaves. Then add the onion-tomato paste (made from 2 medium tomatoes, 1 onion, 1 inch ginger, and 2-3 cloves garlic). Add 1 tbsp of coriander powder, 1 tsp of garam masala, 1 tsp of salt (to taste), and 1/2 tsp of turmeric powder. Sauté the masala well until it releases oil and is thoroughly cooked.

4. 4.Cook the Vegetables

   Add 1 cup of sliced mushrooms, 1/2 cup of peas, 1/2 cup of diced carrots, 1/2 cup of sliced capsicum, and 1/2 cup of chopped green beans to the cooked masala. Mix all the vegetables well with the masala. Cover the pan and cook for 10-15 minutes until the vegetables are tender.

5. 5.Prepare Saffron Milk

   In a separate small pot, take 1 cup of milk. Add a few strands of saffron (approx. 10-15) and 1 tbsp of ghee. Mix well and bring the milk to a boil until the saffron imparts a beautiful color to the milk.

6. 6.Bake Dry Fruits

   In a baking tray, arrange 1/4 cup of cashews, 1/4 cup of almonds, 1/4 cup of raisins, and 1/4 cup of peanuts. Bake them for 2-3 minutes until lightly toasted.

7. 7.Layer the Biryani

   In a large pot, begin layering the biryani. First, spread a layer of the 70-80% cooked rice. On top of the rice, spread a layer of the cooked vegetable masala. Repeat with another layer of rice, followed by another layer of vegetable masala. Continue layering until the pot is almost full, aiming for about four layers. On the final rice layer, evenly spread the caramelized onions and the baked dry fruits (cashews, almonds, raisins, peanuts). Pour the saffron milk all around the layers. Finally, garnish with fresh chopped coriander.

8. 8.Dum Cook the Biryani

   Seal the edges of the pot with wheat flour dough to ensure no steam escapes. Cover the pot tightly with a lid. Place the pot on low heat and dum cook for 10-15 minutes. This technique allows the flavors to meld beautifully.

9. 9.Serve and Enjoy

   Carefully remove the lid and the dough seal. Gently mix the biryani to combine the layers. Serve the aromatic and delicious Veg Biryani hot.