Fragrant basmati rice layered with spiced mixed vegetables, saffron milk, and crispy fried onions, sealed and steamed on low heat for a true dum biryani.
•2 cups basmati rice, rinsed and soaked 20 minutes
•1 tsp cumin seeds
•2 bay leaves
•4 green cardamom pods
•4 cloves
•4 tbsp ghee
•2 onions, thinly sliced
•1 tbsp ginger-garlic paste
•2 carrots, diced
•1 potato, diced
•1 cup green peas
•1/2 cup plain yogurt
•2 tsp garam masala or biryani masala
•1/2 tsp turmeric
•1/2 tsp saffron threads
•2 tbsp warm milk
•1/4 cup chopped mint and cilantro
•Salt to taste
Steps
1.Soak the saffron in the warm milk and set aside. Fry the onions in ghee until deeply golden and crisp, about 15-20 minutes; set most aside for topping.
2.In the same pan, sauté the ginger-garlic paste, then add the carrots, potato, and peas with garam masala and turmeric and cook until nearly tender; stir in the yogurt and salt.
3.Boil plenty of water with the cumin seeds, bay leaves, cardamom, and cloves; add the soaked rice and boil for 5-6 minutes until about 90% cooked, then drain immediately.
Layer the parboiled rice over the vegetables, top with the fried onions, saffron milk, and mint and cilantro, then seal the pot tightly and cook on low heat for 15-20 minutes.
5.Turn off the heat and let it rest sealed for 10 minutes, then fluff gently with a fork before serving.