Vegetable Biryani with Raita

• 2 cups basmati rice, soaked for 30 mins
• 2 cups mixed vegetables (carrot, beans, peas, potato), chopped
• 1 cup yogurt (for marinade and raita)
• 2 large onions, thinly sliced and fried
• 2 tbsp biryani masala
• pinch of saffron strands soaked in warm milk
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup fresh cilantro, chopped
• 1 cup cucumber, graced (for raita)

Instructions

1. 1

   Marinate chopped vegetables with 1/2 cup yogurt, ginger paste, garlic paste, biryani masala, half the mint, and half the cilantro. Let it sit for 30 minutes.

2. 2

   Wash and soak basmati rice for 30 minutes. Boil water with whole spices (cardamom, cloves, bay leaf) and salt. Cook rice until 70% done. Drain.

3. 3

   In a heavy pot, heat oil and cook marinated vegetables for 5-7 minutes. Layer half the rice over the vegetables.

4. 4

   Sprinkle fried onions, remaining mint and cilantro, and saffron milk. Layer remaining rice on top. Cover tightly.

5. 5

   Cook on very low heat (dum) for 20-25 minutes.

6. 6

   Raita: Mix remaining 1/2 cup yogurt with grated cucumber, pinch of roasted cumin powder and salt.

7. 7

   Fluff the biryani and serve hot with raita.