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Pakki Biryani is a fragrant vegetarian layered rice dish with aromatic spices, saffron, and seasonal vegetables. This wholesome family meal is satisfying, flavorful, and perfect for vegetarian gatherings.
Rinse the basmati rice thoroughly in cold water, then soak for 30 minutes; drain and set aside.
In a large pot over medium heat, add 1 tbsp ghee and 2 tbsp canola oil. Once hot, add cumin seeds, bay leaf, cloves, cinnamon stick, and cardamom. Sauté for 30 seconds until aromatic.
Add sliced onions and sauté on medium-high heat until golden brown, stirring frequently to prevent burning.
Stir in chopped vegetables (carrot, green beans, potato, cauliflower) and green peas. Cook on medium heat for 5 minutes, then add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add yogurt, mix thoroughly, reduce heat to low, cover, and cook for 10 minutes until vegetables are nearly cooked but still firm.
Meanwhile, bring a separate pot of water to a boil. Add soaked rice and salt. Cook on high heat until rice is 70% cooked (about 6–7 minutes), then drain.
Layer half the cooked vegetables at the bottom of a heavy-bottomed pot. Top with half the rice and sprinkle half the garam masala, half the chopped mint, and cilantro. Repeat with remaining vegetables, rice, garam masala, mint, and cilantro.
Soak saffron threads in warm milk for 5 minutes, then drizzle over the top rice layer. Dot with remaining ghee.
Cover the pot with a tight-fitting lid and cook on very low heat (using a heat diffuser if possible) for 20–25 minutes to allow steam to finish cooking the biryani (Dum method).
Remove from heat and let it rest covered for 10 minutes before gently fluffing and serving hot.
