Step 1: Cook the Rice

• Wash and soak basmati rice for 20 minutes.
• Boil water with whole spices and salt.
• Add soaked rice and cook until 90% done. Drain and set aside.

Step 2: Prepare the Vegetable Masala

• Heat oil/ghee in a pan. Add cumin seeds and sliced onion.
• Sauté until golden brown. Add ginger-garlic paste and cook till raw smell disappears.
• Add tomatoes and cook until soft.
• Add all vegetables, salt, turmeric, chili powder, and garam masala. Cook for 5–7 minutes.
• Stir in curd and mix well. Cook until oil separates. Add chopped mint and coriander.

Step 3: Layering the Biryani

• In a heavy-bottomed pan, layer half the rice, then the vegetable masala, and top with the remaining rice.
• Drizzle saffron milk, ghee, and fried onions.
• Cover tightly and cook on low flame for 15 minutes (dum cooking).

🍽️ Serving Suggestions

• Serve hot with raita, salad, and papad
• Pair it with mirchi ka salan or boondi raita for a Hyderabadi touch
• Garnish with fresh coriander and a squeeze of lemon

💡 Tips for Perfect Veg Biryani

• Use aged long-grain basmati rice for best texture
• Ensure the rice is only 90% cooked before layering
• Add rose water or kewra water for extra aroma (optional)
• Don’t skip the dum cooking step—it brings out rich flavors

🧠 Health Benefits

✅ Loaded with fiber, vitamins, and antioxidants from vegetables

✅ Provides complex carbs for energy

✅ Satisfies cravings while being vegetarian and balanced