Veg Biryani

Steps

1. 1

   Soak the basmati rice for 20 minutes, then par-boil with whole spices and bay leaf until 70% done.

2. 2

   Soak saffron strands in 2 tbsp warm milk and set aside.

3. 3

   Heat ghee, fry sliced onions until deep golden, then set half aside for garnish.

4. 4

   Sauté the mixed vegetables with biryani masala and yogurt until coated and fragrant.

5. 5

   Layer the vegetables and rice in a pot, top with saffron milk, mint, coriander and fried onions.

6. 6

   Cover and cook on low heat (dum) for 15 minutes before fluffing and serving.

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