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Aromatic and colorful, Sindhi 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 basmati rice thoroughly and soak it in water for 30 minutes; drain just before cooking.
Heat vegetable oil in a heavy pot over medium heat. Add whole cumin seeds, bay leaves, cardamom, cloves, peppercorns, and cinnamon. Sauté for 1 minute until fragrant.
Add thinly sliced onions and cook over medium-high heat for 7-8 minutes, stirring frequently, until deep golden brown.
Stir in ginger garlic paste, cook for 1 minute, then add tomatoes and all powdered spices. Sauté until tomatoes are soft and oil separates.
Add mixed vegetables and salt. Fry over medium-high heat for 3 minutes, then stir in yogurt. Cover and simmer on low for 7-8 minutes until veggies are just tender.
In a separate large pot, bring plenty of water with a pinch of salt to a boil. Add soaked rice and cook until 80% done (rice is visibly white but still firm), about 7-8 minutes. Drain immediately.
Layer half the rice over the cooked vegetables in the main pot. Sprinkle half the cilantro, mint, and lemon juice. Repeat with remaining rice, herbs, and lemon juice on top.
Cover tightly (use foil between pot and lid if needed for a seal). Cook over very low heat (dum) for 18-20 minutes, allowing steam to finish cooking and infuse flavor.
Turn off heat and rest, covered, for 10 minutes. Fluff gently with a wide spoon before serving.
