Mughlai Vegetable Biryani Recipe

Cooking Directions

• STEP 1.Wash and soak the basmati rice for 30 minutes. Drain and set aside.
• STEP 2.Heat ghee in a large pan and add whole spices like cinnamon, cardamom, and cloves. Sauté for a minute.
• STEP 3.Add sliced onions and cook until golden brown. Then add ginger-garlic paste and sauté for another minute.
• STEP 4.Add mixed vegetables like carrots, peas, and beans. Cook for a few minutes until they are slightly tender.
• STEP 5.Add biryani masala, turmeric powder, and salt. Mix well and cook for a minute.
• STEP 6.In a separate pot, bring water to a boil and add soaked rice. Cook until the rice is 70% cooked. Drain and set aside.
• STEP 7.Layer the partially cooked rice over the vegetable mixture in the pan. Sprinkle saffron-infused milk and ghee on top.
• STEP 8.Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to blend together.
• STEP 9.Garnish with fried onions, chopped mint leaves, and roasted nuts. Serve hot with raita or yogurt on the side.

Cooking Tips

• Soaking the rice helps in achieving long and fluffy grains.
• Use a heavy-bottomed pan to prevent the biryani from sticking to the bottom.
• You can add fried paneer or tofu for an extra protein boost.
• For a more intense flavor, marinate the vegetables in yogurt and spices for an hour before cooking.

Storage and Serving

• Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the Mughlai Vegetable Biryani as a main course with raita, pickle, and papad for a complete meal.