Best Easy Malabar Biryani Recipe

Rinse the basmati rice thoroughly, soak in fresh water for 30 minutes, then drain completely.

In a large heavy-bottomed pot, heat ghee or oil over medium flame. Add cumin seeds, cardamom, cinnamon, cloves, and bay leaf; cook for 30–60 seconds until aromatic.

Add sliced onions and sauté on medium-high until deep golden brown (8–10 minutes). Remove half the onions to reserve for garnishing.

Add the chopped mixed vegetables and cook for 5–6 minutes, stirring occasionally.

Stir in tomatoes, ground turmeric, coriander, cumin, garam masala, chili powder, and salt. Cook until the tomatoes soften and spices are fragrant (about 3 minutes).

Reduce heat to low. Mix in the yogurt, cilantro, and mint; cook gently for 3–4 minutes, making sure the yogurt does not curdle.

In a separate large pot, bring 8 cups water to a rolling boil. Add 1 tsp salt and soaked rice. Cook 5–7 minutes until rice is 70% cooked (still firm), then drain immediately.

Layer half the vegetable mixture at the pot’s base, spread half the drained rice over it. Repeat layers with remaining veggies and rice.

Warm saffron threads in 1 tbsp hot water and drizzle over the top. Garnish with reserved fried onions, nuts, and raisins.

Cover tightly with foil or lid. Cook (“dum”) over very low heat for 25 minutes, then let rest 10 minutes before gently fluffing and serving.