Veg Biryani

⭐️ Step 1: Gather Ingredients

For Rice:

• 1 cup basmati rice (soaked 30 min)

• 4 cups water

• 1 bay leaf, 2 cloves, 1 cinnamon stick, 2 cardamom pods

• Salt to taste

• 1 tsp The Doodhwala A2 Cow Ghee

For Veggies:

• 1 cup mixed vegetables (carrots, beans, peas, potatoes)

• 1 large onion, thinly sliced

• 1 tomato, chopped

• 1 tsp ginger-garlic paste

• ½ cup curd/yogurt

• 2 tbsp The Doodhwala A2 Cow Ghee

• Spices: 1 tsp biryani masala, ½ tsp turmeric, ½ tsp red chili powder, salt

Garnish:

• Fried onions, chopped coriander & mint

• Saffron in warm milk (optional)

• 1 tsp ghee for layering

🍚 Step 2: Cook the Rice

1. Boil 4 cups water with salt and whole spices.

2. Add soaked basmati rice and cook until 90% done (grains should have a bite).

3. Drain, fluff, and set aside.

🥕 Step 3: Cook the Veggie Masala

1. In a heavy pan or kadhai, heat 2 tbsp of The Doodhwala A2 Cow Ghee.

2. Add onions and sauté until golden brown. Remove some for garnish if desired.

3. Add ginger-garlic paste, sauté till raw smell goes.

4. Add chopped vegetables, cook for 5 mins.

5. Add spices, then mix in curd and tomatoes. Cook until the ghee separates.

6. Simmer covered for 8–10 mins until veggies are tender.

🫓 Step 4: Layer the Biryani

1. In a deep pot or handi:

   • Spread a layer of veggie masala.

   • Top with a layer of cooked rice.

   • Sprinkle fried onions, mint, coriander, saffron milk (if using), and a drizzle of ghee.

   • Repeat layers. End with rice and final ghee drizzle.

🔥 Step 5: Dum Cook

1. Cover the pot tightly (seal with dough if traditional).

2. Cook on lowest flame for 15 minutes, or place on a tawa for indirect heat.

3. Let it rest for 10 minutes before serving.

🌿 Step 6: Serve Hot

• Accompaniments:

  • Raita

  • Papad

  • Salad or pickle