Ingredients

For the Rice:

• 2 cups Basmati rice
• 4 cups water
• 1 bay leaf
• 2-3 green cardamom pods
• 2-3 cloves
• 1-inch cinnamon stick
• Salt to taste

For the Vegetable Mix:

• 2 cups mixed vegetables (carrots, peas, beans, bell peppers, etc.), diced
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1/2 cup yogurt
• 2 tablespoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoons cooking oil or ghee (clarified butter)

Here's the recipe :

1. Wash the Basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain it.

2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with a bay leaf, green cardamom pods, cloves, cinnamon stick, and salt. Cook until the rice is 70% cooked. Drain and set aside.

3. In a separate pan, heat the oil or ghee over medium heat. Add the sliced onions and sauté until they turn golden brown.

4. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

5. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes turn soft and the oil starts to separate from the masala.

6. Add the mixed vegetables and cook for about 5 minutes until they begin to soften.

7. Stir in the yogurt and garam masala. Cook for another 2-3 minutes until the vegetables are coated with the spicy yogurt mixture.

8. Now, it's time to layer the biryani. Take a heavy-bottomed pot or a deep casserole dish. Place a layer of partially cooked rice at the bottom.

9. Add a layer of the vegetable mixture on top of the rice.

10. Repeat the layers until all the rice and vegetable mixture are used up. The top layer should be rice.

11. Drizzle the saffron milk over the top layer of rice. Sprinkle chopped mint leaves and coriander leaves on top. You can also add fried onions for extra flavor and crunch.

12. Cover the pot with a tight-fitting lid or aluminum foil.

13. Place the pot on a low flame or use a tava (griddle) under the pot to create indirect heat. Cook for 20-25 minutes on low heat. This will allow the flavors to meld and the biryani to steam-cook.

14. Remove from heat and let it sit for 5-10 minutes before opening the lid.

15. Gently fluff the Super Solitaire Vegetable Biryani with a fork, mixing the layers.

16. Serve hot with raita (yogurt sauce) or a side salad. Enjoy your flavorful vegetable biryani!