Vegetable Biryani

Prepare Rice: Wash the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.

Sauté Vegetables and Paneer: In a large pan, heat a tablespoon of ghee or oil over medium heat. Sauté the diced mixed vegetables and paneer cubes until slightly cooked and golden. Remove and set aside.

Tempering: In the same pan, add the remaining ghee or oil. Add cumin seeds, cloves, green cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until the spices become fragrant.

Sauté Onions: Add the thinly sliced onion and sauté until the onions become translucent and slightly caramelized.

Add Tomatoes and Spices: Add the chopped tomatoes to the pan. Cook until the tomatoes turn soft and blend in.

Stir in turmeric powder, red chili powder, biryani masala (if using), and garam masala. Mix well to coat the onions and tomatoes with the spices.

Add Yogurt and Herbs: Reduce the heat to low. Add plain yogurt and mix well. Stir in chopped mint and cilantro leaves.

Layering the Biryani: In a large pot or pressure cooker, layer the cooked vegetables and paneer at the bottom. Top it with a layer of partially cooked basmati rice.

Sprinkle fried onions and fried cashews or almonds over the rice. Drizzle saffron-infused milk over the rice for coloring (if using).

Cooking Biryani: Cover the pot with a tight-fitting lid. Place the pot on a tawa (griddle) or over a low flame. Let the biryani cook on dum (slow steam cooking) for about 20-25 minutes. Alternatively, you can pressure cook the biryani without the whistle for 1-2 whistles on low heat.

Serve: Gently fluff the biryani with a fork, ensuring the layers are mixed. Serve the vegetable biryani hot, garnished with chopped mint, cilantro, fried onions, and fried nuts.