질문하기
Aromatic and colorful, Beary Biryani layers basmati rice with spiced vegetables and whole spices for a complete vegetarian feast. This family-friendly dish is perfect for celebrations and everyday meals alike.
Rinse the basmati rice in cold water until the water runs clear, then soak for 30 minutes; drain before cooking.
Heat 3 tbsp of vegetable oil or ghee in a deep heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick, and sauté for 1 minute until fragrant.
Add finely sliced onion and cook on medium-high heat until golden brown, stirring frequently to avoid burning. Add chopped tomato and cook until softened.
Stir in turmeric, red chili powder, biryani masala, and salt. Add mixed vegetables, sauté for 3–4 minutes, then mix in the yogurt, mint, and cilantro. Cover and cook on low heat for 6 minutes to allow flavors to blend.
Preheat oven to 350°F if baking; otherwise, keep stovetop on very low. Layer half the par-cooked rice over the vegetable masala, drizzle juice of half a lemon, then repeat with remaining rice and remaining lemon juice.
Cover the pot tightly (use foil under the lid for a good seal) and cook (dum) for 25–30 minutes on lowest possible heat, or bake for 25 minutes. Let rest undisturbed for 10 minutes.
Fluff rice gently with a fork, garnish with remaining mint and cilantro if desired, and serve hot.
