Vegetable Saffron Biryani (Hyderabadi-Style Veg Dum)

Ingredients

• 30 threads Raihan Saffron, bloomed in 1/3 cup warm milk
• 2.5 cups basmati, soaked
• 2 cups mixed vegetables (carrot, peas, beans, cauliflower, potato), cut small
• 1 cup full-fat yogurt
• 2 onions, fried (birista)
• 2 tbsp ginger-garlic paste
• 1 tsp garam masala
• 1 tsp Kashmiri chili
• 1/2 tsp turmeric
• 1/4 cup chopped mint
• 1/4 cup chopped cilantro
• 3 tbsp ghee
• Whole spices (4 cardamom, 4 cloves, 2 bay, 2 cinnamon)
• Salt to taste

Instructions

1. Marinate vegetables in yogurt, ginger-garlic, spices for 30 min.
2. Parboil rice with whole spices and salt. Drain at 70% done.
3. In a heavy pot: melt ghee, add half the birista. Layer marinated vegetables. Top with half the rice + half the mint/cilantro + half the saffron milk. Repeat.
4. Cover. Dum on lowest heat 25 minutes.
5. Rest 10 min. Serve.