Cook the rice for 7-8 minutes or until the rice is 85% cooked on medium flame.
Drain the water once done and keep the rice aside.
Soak saffron strands in hot milk for 10-15 minutes.
In a big heavy bottomed pan or kadai, heat oil on a medium flame. Once hot, add cinnamon, cardamom, cloves and bay leaf. Fry for 30 seconds or until fragrant.
Add the sliced onions and fry for 3-4 minutes or until golden brown. Add green chillies and ginger garlic paste and saute for another minute.
Add the vegetables, coriander and mint leaves and roast for 2-3 minutes.
Add the chopped tomatoes, coriander powder, chili powder and salt and cook for 15-20 minutes or until the vegetables are fully cooked.
Reduce the flame and add yogurt and garam masala to the cooked veggies and keep stir frying for 2-3 minutes till the yogurt completely disappears.
Add the par cooked rice on top of the cooked vegetable masala and tuck it at a few places into the masala underneath. Spread out the remaining rice to cover the pot completely.
Drizzle the saffron milk and ghee over the rice.
Cover the pot with a lid and leave the Biryani to cook on dum for about 15-20 mins. or until the rice is done.
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