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Aromatic and colorful, Calicut 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 and soak the basmati rice for 30 minutes. Then drain thoroughly.
In a large pot, heat 2 tbsp ghee and 2 tbsp oil over medium heat. Add sliced onions, fry until deep golden brown, stirring frequently for even browning, then set half aside for garnish.
To the remaining onions in the pot, add whole spices (cloves, cardamom, cinnamon, bay leaf) and sauté for 1 minute until aromatic. Add ginger-garlic paste and sliced green chilis, sauté for 2 more minutes without letting garlic burn.
Stir in chopped tomato, turmeric, red chili powder, garam masala, and salt. Cook on medium-high until oil begins to separate and tomatoes are soft.
Add the mixed vegetables and cook for 5 minutes, stirring occasionally. Mix in yogurt, mint, and cilantro, and cook another 3-4 minutes until vegetables are half-tender and coated with masala.
In a separate pot, bring 6 cups water to a boil with 1 tsp salt and a few mint leaves. Add soaked rice and cook until just 80% done (grains should break with slight pressure but remain firm). Drain immediately.
Layer half the cooked rice over the vegetable masala. Top with half of the fried onions, cashews, and raisins. Repeat the layers with remaining rice, onions, cashews, and raisins.
Drizzle the remaining 1 tbsp ghee over top. Cover pot tightly and cook on very low heat (use a heat diffuser or griddle, if possible) for 20 minutes to allow flavors to meld (dum process) without drying out the rice.
Remove from heat and allow the biryani to rest, covered, for 10 minutes before fluffing gently with a fork.
Serve hot, garnished with additional cilantro and mint if desired.
