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Vegetable biryani is a fragrant, layered rice dish with seasonal vegetables, saffron, and aromatic whole spices. This healthy vegetarian meal is perfect for family dinners and provides balanced nutrition.
Rinse the basmati rice until water runs clear. Soak it in water for 30 minutes, then drain.
In a large pot, bring salted water to a boil. Add soaked rice and cook on medium-high heat for 6–7 minutes, or until 70% cooked. Drain and set aside.
In a heavy skillet over medium heat, warm ghee or oil. Add whole spices (cumin seeds, cinnamon stick, cardamom pods, cloves, bay leaf) and stir until fragrant, about 30 seconds.
Add sliced onion and sauté on medium heat until golden brown, about 7–8 minutes. Stir in ginger-garlic paste and cook 1 minute.
Mix in chopped tomatoes, turmeric, coriander, garam masala, chili powder, and salt. Cook until tomatoes soften, then add vegetables; sauté for 4–5 minutes.
Pour in yogurt and cook for another 2–3 minutes, stirring to prevent curdling. Toss in cashews and raisins.
In a small bowl, infuse saffron threads in warm milk for 5 minutes.
Layer partially cooked rice and vegetable mixture in the pot: start with a veggie layer, then a rice layer, repeating until all is used. Drizzle saffron milk evenly on top.
Cover tightly and cook on very low heat (dum) for 25 minutes, allowing flavors to meld. Let rest off heat for 10 minutes before serving.
