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Aromatic and colorful, Degi 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 several times, then soak for at least 30 minutes; drain well before cooking.
Heat 1 tbsp vegetable oil and 2 tbsp ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cardamom, cloves, and cinnamon; sauté for 1 minute until fragrant.
Add sliced onions and cook on medium-high heat, stirring regularly, until golden brown and caramelized, about 10 minutes.
Mix in chopped tomatoes and cook until soft. Add mixed vegetables, turmeric, red chili powder, biryani masala, and salt. Stir to coat the veggies in the spices and cook for 6-8 minutes until slightly tender.
Stir in yogurt, cashews, and raisins. Continue to cook for 2-3 minutes. Taste and adjust salt as needed.
In a separate large pan, boil plenty of water with 1 tsp salt. Add the soaked rice, and cook until just 75% cooked (the grains should be firm). Drain immediately.
Layer half of the vegetable mixture across the pot's bottom, followed by half the drained rice. Repeat layers. Drizzle saffron milk and remaining ghee over the top layer.
Cover tightly with foil or a lid and steam ('dum') the biryani over very low heat for 20-25 minutes. Turn off heat and rest 10 minutes before serving.
Fluff gently with a fork. Serve hot and garnish with extra nuts or fresh herbs if desired.
