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Aromatic and colorful, Arcot 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 and soak the basmati rice in cool water for 30 minutes. Drain before using to avoid excess moisture during cooking.
Heat 2 tbsp oil or ghee in a heavy-bottomed pot over medium heat. Add whole spices—cumin seeds, bay leaf, cardamom, cloves, and cinnamon. Sauté until fragrant, about 1 minute.
Add sliced onions and sauté until golden brown on medium heat, about 7 minutes. Stir in ginger garlic paste and cook for 1 minute until raw aroma fades.
Add chopped tomatoes, mixed vegetables, turmeric, red chili powder, biryani masala, and 1 tsp salt. Cook on medium-high, stirring occasionally, until vegetables are tender and the oil separates, about 8 minutes.
Reduce heat to low. Add yogurt, mint, and cilantro. Stir well, and cook for 2 minutes to meld flavors. Layer in the soaked, drained rice evenly over the vegetable mixture. Do not stir.
Sprinkle soaked saffron milk over the rice. Pour 3 cups hot water and the remaining 1 tsp salt gently over the top.
Cover the pot tightly with a lid, and cook on low heat for 18–20 minutes. Do not open the lid while steaming—this preserves aroma and prevents overcooking.
Meanwhile, in a small skillet, heat 1 tbsp oil or ghee over low. Fry cashews and raisins until golden. Set aside.
Rest biryani for 10 minutes off heat, then gently fluff with a fork to maintain rice texture. Garnish with fried cashews, raisins, and extra herbs before serving.
