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Bohri 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 and soak it in water for 30 minutes; drain well before use.
In a large pot over medium heat, add 1 tbsp ghee. Fry half the sliced onions until deep golden and crisp, then remove and set aside for garnish.
Add the remaining ghee to the pot. Sauté the rest of the onions with ginger garlic paste until fragrant, about 2–3 minutes.
Add the carrots, potatoes, cauliflower, green beans, and peas; cook over medium-high heat for 5–6 minutes, stirring often.
Mix in yogurt, biryani masala, turmeric, chili powder, and salt; cook for another 2–3 minutes, letting the spices bloom.
Add 1/4 cup water, cover, and cook vegetables on low heat for 7–8 minutes until just tender (do not overcook).
In a separate large pot, bring water to boil. Salt well, add soaked rice, and cook until 80% done (grains should retain a slight bite). Drain immediately.
In a small bowl, soak saffron strands in warm milk for 10 minutes.
To layer: Spread half the par-cooked rice over the cooked vegetables. Sprinkle half each of fried onions, chopped mint, coriander, and saffron milk. Layer the remaining rice and top with the rest of the garnishes.
Cover the pot tightly (with foil or a lid) and cook on very low heat (on a diffuser/tawa if available) for 15–20 minutes, allowing flavors to meld and rice to steam through. Rest for 10 minutes off heat before fluffing and serving with lemon juice.
