Red Chillies

Step 1 - Prepare the Biryani Masala

• Toast the spices: In a dry pan, roast cumin seeds, coriander seeds, fennel seeds, peppercorns, cloves, cardamoms, cinnamon, and bay leaf on low flame until aromatic (about 2 minutes).

• Grind the spices: Once cooled, grind to a fine or slightly coarse powder, depending on preference. Set aside.

Step 2 - Cook the Vegetables

• Sauté onions:Divide and roll: In a large kadai or pot, heat oil or ghee. Add sliced onions and sauté till golden brown.

• Add whole red chillies and green chillies: Add both to the onions and let them release their aroma. Be careful not to burn them.

• Add ginger-garlic paste: Cook for a minute until raw smell disappears.

• Add vegetables: Add carrots, beans, peas, and cauliflower. Stir-fry for 3-4 minutes.

• Mix in yogurt and biryani masala: Add beaten yogurt and the freshly ground biryani masala. Mix well to coat the veggies.

• Cook until slightly tender: Add salt and a splash of water, cover, and cook the vegetables until about 80% done (around 6-8 minutes).

Step 3 - Cook the Rice

• Boil water: In a separate pot, bring 3 cups water to a boil. Add soaked basmati rice and cook till 90% done. Drain and set aside.

Step 4 - Layer and Cook the Biryani

• Layering: In the same pan with the vegetable mixture, spread half of the cooked rice over it. Sprinkle half of the mint, coriander leaves, and saffron milk.

• Repeat: Add remaining rice and top with the rest of the mint, coriander, and saffron milk. Drizzle 1 tablespoon ghee on top.

• Dum Cooking (Steaming): Cover tightly with a lid or foil. Cook on a low flame for 12-15 minutes, or place the pan on a tawa/griddle to avoid direct heat. Let it rest for 10 minutes before opening.

Step 5 - Garnish and Serve

• Garnish: Top with fried onions (if using), a few more mint leaves, and a whole red chilli for visual appeal.

• Serving Suggestions: Veg Biryani pairs perfectly with raita, papad, or a simple cucumber salad. For a richer meal, serve with mirchi ka salan or shahi curry.