Vegetable Biryani

🔥 Prep

• Rinse 400g Basmati Rice thoroughly until water runs clear, soak in water for 20 minutes, then drain completely.
• Chop 250g Mixed Vegetables (carrots, beans, peas, potatoes) into uniform bite-sized pieces.
• Thinly slice 2 pcs Onion.
• Chop 2 pcs Tomato.
• Roughly chop 50g Mint Leaves and 50g Coriander Leaves, reserving 1 tablespoon of each for final garnish.
• Measure out 1.5 tbsp Ginger Garlic Paste, 200ml Coconut Milk, 3 tbsp Ghee, 2 tsp Garam Masala, 1 tsp Chilli Powder, 2 tsp Salt, and 600ml Water.

🔥 Cook

• 1. Heat a large heavy-bottomed pot or Dutch oven over medium heat, add 2 tbsp Ghee, then add the sliced onions. Fry for 10-12 minutes, stirring frequently, until deep golden brown and crisp (birista). Remove half the fried onions with a slotted spoon and set aside for garnish.
• 2. In the same pot with the remaining ghee and onions, add 1.5 tbsp Ginger Garlic Paste and sauté for 1 minute until the raw smell disappears.
• 3. Add the chopped tomatoes and 1 tsp Salt, cook for 5 minutes until tomatoes turn completely mushy and oil begins to separate at the edges.
• 4. Add 1 tsp Chilli Powder and 1 tsp Garam Masala, stir continuously for 30 seconds to bloom the spices.
• 5. Add the 250g Mixed Vegetables and half of the chopped Mint and Coriander, stir well to coat vegetables in masala, and cook for 3 minutes.
• 6. Pour in 200ml Coconut Milk and 300ml Water (reserving the remaining 300ml water for rice), stir, and bring to a rolling boil.
• 7. Meanwhile, in a separate large saucepan, bring the reserved 300ml Water to a vigorous boil, add the drained rice and 1 tsp Salt. Cook for 5-6 minutes until rice is 70% cooked (grains are elongated but retain a firm white center). Drain rice immediately in a colander.
• 8. Spread the par-boiled rice evenly over the vegetable gravy in the first pot. Drizzle the remaining 1 tbsp Ghee over the rice layer. Top with the reserved fried onions, remaining mint, and coriander leaves.
• 9. Cover the pot with a tight-fitting lid (seal edges with foil or dough if lid is loose). Reduce heat to very low (dum) and cook for 15-20 minutes.
• 10. Turn off the heat and let the biryani rest, covered, for 10 minutes before opening the lid.

🔥 Serve

• Gently fluff the biryani with a flat spoon or fork, mixing the top rice layer slightly with the vegetable layer below.
• Serve hot accompanied by Onion Raita (yogurt mixed with sliced onions, green chili, and salt) or Brinjal Gravy (Ennai Kathirikai).
• Garnish with the reserved fresh mint and coriander leaves and a few extra fried onions if available.