Indian Vegetable Biryani with Saffron

Ingredients

• 2 cups basmati rice, rinsed and soaked
• 1 cup mixed vegetables, chopped
• 1 cup yogurt
• 1 large onion, thinly sliced
• 3 tablespoons ghee
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon saffron strands, soaked in warm milk
• 2 cups water
• 1 teaspoon salt

• 1 stick cinnamon
• 2 pods cardamom
• 4 cloves cloves
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder

Method

1. 01
   Rinse the basmati rice under cold water until the water runs clear and soak it in water for 30 minutes. Drain well.
2. 02
   Heat ghee in a large pan over medium heat. Add the sliced onions and fry until golden brown. Remove half for garnishing.
3. 03
   In the same pan, add cinnamon, cardamom, cloves, and cumin seeds. Sauté for a minute until fragrant.
4. 04
   Add ginger and garlic paste and cook for 2 minutes. Stir in the mixed vegetables and sauté for 5 minutes.
5. 05
   Add yogurt, turmeric, red chili powder, and salt. Mix well and cook for another 5 minutes.
6. 06
   Add the soaked rice to the pan and gently mix to combine with the vegetable mixture.
7. 07
   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. 08
   Sprinkle the soaked saffron and milk over the rice. Cover and let it cook for another 5 minutes.
9. 09
   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.