Best Easy Bhopali Biryani Recipe

Rinse basmati rice thoroughly until the water runs clear, then soak for 30 minutes. Drain just before cooking.

Heat 2 tbsp ghee in a heavy-bottomed pot on medium heat. Add cumin seeds, bay leaves, cardamom pods, cloves, and cinnamon stick. Stir for 30 seconds until aromatic.

Add sliced onion and sauté until golden brown on medium-low heat to develop natural sweetness, about 6 minutes.

Stir in chopped tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes are mushy and oil releases, then add mixed vegetables. Sauté for 5 minutes.

Reduce heat to low, add yogurt, mix thoroughly, then simmer on low for 5 minutes. Add garam masala, half of the mint and cilantro.

In a separate pot, parboil soaked rice in abundant boiling water with a pinch of salt for 5 minutes (it should be 80% cooked), then drain well.

Layer half the rice over the vegetable-yogurt mixture. Sprinkle half the remaining mint and cilantro. Repeat with the remaining rice and herbs. Drizzle 1 tbsp ghee over the top.

Seal the pot with a tight lid. Cook on very low heat (using a heavy griddle or a flat pan under the pot to diffuse heat is ideal) for 20 minutes to infuse aroma and finish cooking rice (dum).

Turn off heat and let rest, covered, for 10 minutes. Fluff gently with a fork and serve hot.