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Aromatic and colorful, Memoni 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 in cold water until the water runs clear; then soak for 30 minutes for optimal texture.
In a large heavy-bottomed pot over medium heat, add ghee. When hot, add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté for 1–2 minutes until aromatic.
Add sliced onions and sauté on medium-high heat until golden brown, stirring frequently to prevent burning, about 8–10 minutes.
Stir in chopped carrots, green beans, potatoes, and peas. Sauté for 4–5 minutes, then add turmeric, chili powder, coriander powder, garam masala, and salt, mixing well to coat the vegetables.
Reduce heat to low, stir in yogurt, cilantro, and mint. Cook for another 5 minutes, stirring occasionally to prevent curdling. Remove half of the cooked vegetables and set aside for layering.
Drain the soaked rice and layer half over the vegetable base. Top with reserved vegetable mixture and then add the remaining rice, gently spreading but not compressing.
Pour 3 cups of hot water evenly over the rice layers. Cover tightly with a lid and cook on low heat for 30–35 minutes, allowing the biryani to steam gently ('dum'), until the rice is fully cooked and fluffy.
Turn off the heat and let the biryani rest for 10 minutes with the lid on. Fluff gently before serving to avoid breaking the rice grains.
