Vegetable Dum Biryani

Step 1: Prepare Saffron Milk & Marinade Base

In a small bowl, soak a pinch of saffron strands in 1/4 cup of warm milk, mix well, and set aside. In a separate large mixing bowl, combine 1/2 cup of curd, 1/4 tsp turmeric powder, 2 tsp chilli powder, 1 tsp coriander powder, 1 tbsp biryani masala, salt to taste, and 1 tsp ginger garlic paste. Mix everything well until you have a smooth paste.

Step 2: Marinate the Vegetables

To the marinade paste, add 2 sliced medium onions, 1 chopped green chilli, 2 chopped medium tomatoes, 1 large chopped carrot, 1 cup of cauliflower florets, 1 large cubed potato, 1/4 cup of green peas, 1/4 cup of browned onions, a handful of mint leaves, and a handful of coriander leaves.

Step 3: Mix and Rest

Mix all the vegetables and herbs thoroughly with the marinade paste, ensuring everything is well-coated. Set aside to marinate for 20 minutes.

Step 4: Cook the Vegetables

Heat 1 tbsp of ghee and 1 tbsp of oil in a heavy-bottomed pot. Add the marinated vegetables and sauté for 5 minutes.

Step 5: Simmer the Vegetables

Cover the pot with a lid and cook the vegetables on a medium flame for 15 minutes until they are about 70-80% cooked.

Step 6: Layer the Biryani

After 15 minutes, remove half of the cooked vegetable mixture and keep it aside. Spread the remaining half evenly at the bottom of the pot. Add a layer of 1 cup of cooked basmati rice. Follow this with a layer of the reserved vegetable mixture. Finally, add the remaining 1 cup of cooked basmati rice as the top layer.

Step 7: Garnish and Dum Cook

Drizzle the prepared saffron milk over the top layer of rice. Garnish with a handful of browned onions, a sprinkle of 1/8 tsp biryani masala, a handful of fresh mint leaves, and a handful of fresh coriander leaves. Cover the pot with a tight-fitting lid and cook on a low flame for 15 minutes.

Step 8: Rest and Serve

After 15 minutes, turn off the stove, and let the biryani rest, covered, for another 10 minutes. Gently fluff the biryani with a spatula from the sides and serve hot with raita.

• Soaking saffron in warm milk enhances its color and flavor.

• Marinating the vegetables helps them absorb the spices well.

• Layering the biryani ensures even cooking and distinct flavors.

• You can add other vegetables like beans, bell peppers, or paneer.

• For a richer flavor, add a tablespoon of cream to the marinade.