Indian Vegetable Biryani with Saffron

Ingredients

Instructions

1. 1 Rinse the basmati rice under cold water until the water runs clear and soak it in water for 30 minutes. Drain well.
2. 2 Heat ghee in a large pan over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnishing.
3. 3 In the same pan, add cinnamon, cardamom, cloves, and cumin seeds. Sauté for a minute until fragrant.
4. 4 Add ginger and garlic paste and cook for 2 minutes. Stir in the mixed vegetables and sauté for 5 minutes.
5. 5 Add yogurt, turmeric, red chili powder, and salt. Mix well and cook for another 5 minutes.
6. 6 Add the soaked rice to the pan and gently mix to combine with the vegetable mixture.
7. 7 Add 2 cups of water and bring to a boil. Reduce the heat to low, cover with a tight-fitting lid, and cook for 20 minutes.
8. 8 Sprinkle the soaked saffron and milk over the rice. Cover and let it cook for another 5 minutes.
9. 9 Turn off the heat and let it rest, covered, for 10 minutes. Fluff the rice with a fork.
10. 10 Garnish with the reserved fried onions and serve hot.