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Rawther Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse basmati rice under cold water until the water runs clear, then soak for 30 minutes. Drain before cooking.
In a heavy-bottomed pot over medium heat, add vegetable oil or ghee. Once hot, add cumin seeds, cloves, cinnamon, cardamom, and bay leaf; sauté until fragrant (about 1 minute).
Add sliced onions and cook on medium-high heat, stirring often, until deep golden brown (10–12 minutes). Stir in ginger-garlic paste, then add chopped vegetables and sauté for 3–4 minutes.
Mix in biryani masala, turmeric, chili powder, and salt; cook for 2 minutes. Add yogurt, mint, and cilantro. Stir and cover, letting vegetables cook until just tender (about 6 minutes).
In a separate pot, bring 4 cups of water to a boil. Add soaked, drained rice and cook until 75% done (rice is still firm). Drain.
Layer half the vegetable mixture at the bottom of the pot. Top with half the rice. Sprinkle saffron-milk mixture over rice. Repeat with remaining vegetables and rice, finishing with a saffron drizzle.
Cover the pot tightly (use foil or a lid). Reduce heat to low and let biryani 'dum' steam-cook for 15–20 minutes without removing the lid.
Turn off heat and let rest 10 minutes. Gently fluff with a fork before serving.
