A medley of vegetables cooked in a spicy masala, then mixed with long-grain rice, refreshing cilantro and mint, saffron-infused milk and topped with caramelized onions, this biryani is definitely worth all the effort. Vegetables and rice are first cooked separately and then dum-cooked together, to get beautifully flavored rice that will surely cast its magic on you with its impeccable aroma. You can use the vegetables of your choice to make this dish.
2 tbsp (30 g) ghee
1 tbsp (15 ml) vegetable oil
½ cup (75 g) peeled and cubed potato
1 cup (100 g) cauliflower florets
¼ cup (36 g) green peas
¼ cup (28 g) chopped green beans
¼ cup (32 g) peeled and cubed carrot

2 tbsp (30 g) Greek yogurt
2 tsp (6 g) ginger-garlic paste
1 tsp green chile paste
1 tsp Kashmiri red chile powder
½ tsp ground turmeric
1 tsp ground coriander
½ tsp garam masala spice blend
4 tbsp (44 g) crispy fried onions
1 tbsp (15 ml) fresh lime juice
2 tbsp (4 g) chopped fresh cilantro
2 tbsp (4 g) chopped fresh mint
1 tsp salt
1 tbsp (15 ml) vegetable oil
2 cups (370 g) uncooked basmati rice
1 tbsp (15 g) ghee
2 whole cloves
2 bay leaves
1 (1” [2.5-cm]) piece cinnamon stick
1 tsp fresh lime juice
2 tsp (11 g) salt
2 tbsp (30 g) ghee
1 tbsp (2 g) chopped fresh cilantro
1 tbsp (2 g) chopped fresh mint
10 to 12 strands saffron, soaked in
2 tbsp (30 ml) milk
¼ cup (50 g) crispy fried onions
10 fried cashews (see Note )
10 fried raisins (see Note )
1 recipe 5-Minute Cucumber Mint Raita for serving
Make the vegetables: In a medium-sized skillet, heat the ghee and oil over medium-high heat. Once the oil and ghee are hot, add the potato, cauliflower florets, peas, green beans and carrot to the pan, increase the heat to high and fry for 4 to 5 minutes. Transfer the fried vegetables to a medium-sized bowl.
In a separate medium-sized bowl, mix together the Greek yogurt, ginger-garlic paste, green chile paste, Kashmiri red chile powder, turmeric, coriander, garam masala, onions, lime juice, cilantro, mint, salt and oil. Pour this marinade over the fried vegetables and mix them to coat them well. Cover the bowl and set aside for an hour at room temperature.
Make the rice: Wash the rice well with water two or three times, or until the water runs clear. Soak the rice in 4 cups (960 ml) of water for 30 minutes. Then, in a large saucepan with a tight-fitting lid, heat the ghee over medium-high heat. Once the ghee is hot, add the cloves, bay leaves and cinnamon stick. Fry for 3 to 4 seconds. Drain the rice and add it to the pan along with 4 cups (960 ml) of water, the lime juice and salt. Cover the pan and lower the heat to low. Cook the rice until it is 80 percent cooked, 12 to 15 minutes; this means the rice must be almost cooked but have a little bite to it. Once cooked to the right stage, remove the saucepan from the heat.
Assemble the biryani: Transfer the marinated vegetables to a separate large, heavy-bottomed saucepan with a tight-fitting lid, and cook for 4 to 5 minutes over high heat. Top the vegetables with the cooked rice, drizzle with the ghee and sprinkle the cilantro, mint, saffron and its milk, crispy fried onions, fried cashews and fried raisins on top. Cover the pan, lower the heat to low and cook for 15 to 20 minutes. Remove the pan from the heat and let it rest for 10 minutes. Remove the lid and fluff the biryani, using a large ladle. Serve hot with the 5-Minute Cucumber Mint Raita.
To fry cashews and raisins, heat 1 tbsp ghee in a small skillet over medium-high heat. Once the ghee is hot, add cashews and raisins and fry for 1 to 2 minutes, until lightly browned.

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