Veg Dum Biryani

Ingredients

• 2 cupsLong-grain basmati rice, soaked 30 min
• 3 tbspOil + ghee
• 4–5Green cardamom
• 1 pieceCinnamon stick
• 2Bay leaves
• 2 largeOnion, thinly sliced
• 2 tspGinger-garlic paste
• 3 cupsMixed vegetables (beans, carrot, cauliflower, capsicum, cabbage, green peas, sweet corn)
• 1 cupPaneer, cubed
• 1/2 cupTomato puree
• 1/2 cupYoghurt, whisked
• 1 tspKitchen-king masala blend
• 1.5 tspBiryani masala
• 1/2 tspTurmeric
• 1.5 tspRed chilli powder
• 1 tspCoriander powder
• 1 tspCumin powder
• 1/2 tspGaram masala
• 1/4 cupCream
• to tasteSalt
• a handfulMint leaves
• a handfulCoriander leaves
• 1 portionSaffron milk (a pinch saffron in 1/4 cup warm milk)
• 1/2 tspKewra water
• 1/2 tspRose water
• 1 dropItr (biryani essence) — optional
• 1 tbspLemon juice
• 1/2 tspChaat masala
• 1/2 cupBirista (fried onions, ready)

Method

1. 1

   Par-boil the rice: in salted water with 2 bay leaves and a small piece of cinnamon, boil the soaked basmati for 5 minutes till it is 70% done. The grain should bend, not break. Drain and spread on a tray to stop cooking.

2. 2

   Sabzi gravy: heat oil + ghee. Add the whole spices (cardamom, cinnamon, bay leaves). Add sliced onion and fry till golden. Reserve half for layering.

3. 3

   Add ginger-garlic paste. Cook 30 seconds. Add the mixed vegetables and paneer. Stir-fry 5 minutes.

4. 4

   Add tomato puree, then turmeric, chilli powder, coriander powder, cumin powder, kitchen-king masala, biryani masala, salt and garam masala. Cook 5 minutes.

5. 5

   Lower the flame and stir in whisked yoghurt one spoon at a time so it doesn't split. Add cream. Cook 3 more minutes — the sabzi should be thick, not soupy.

6. 6

   Layer in a heavy-bottomed pot: a layer of par-boiled rice → the sabzi → mint + coriander + half the birista → another layer of rice → drizzle saffron milk, kewra, rose water, itr, lemon juice, chaat masala → top with remaining birista and herbs.

7. 7

   Seal the pot with foil + lid (or atta-paste seal traditionally). Place on a hot tawa over the lowest possible flame and dum for 20–25 minutes. The aromas from kewra and saffron will work through the rice.

8. 8

   Rest for 10 minutes off heat before opening — this is non-negotiable. Open at the table for the smell. Serve with raita and mirchi ka salan.