Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Rinse 3 cups of basmati rice gently and soak in water for 30 minutes until grains swell slightly.
Watch out
Do not rub soaked long-grain basmati rice roughly, otherwise the delicate grains will break easily.
In a large bowl, add 1.5 cups diced carrot, 1.5 cups cut green beans, and 2 cups cauliflower florets. Add salt to taste, 0.75 tsp turmeric powder, 2 tsp chilli powder, 2 cinnamon sticks, 5 green cardamoms, 2 tsp shahi jeera, 1 tbsp garlic paste, 1 tbsp ginger paste, 0.5 tsp mace powder, 0.5 tsp cardamom powder, 2 slit green chillies, 1 cup mint leaves, and 1.5 cups curd. Mix thoroughly until vegetables are evenly coated in the spiced yogurt emulsion.
Watch out
Cut vegetables into large chunky pieces
if chopped too small, they will lose texture and turn into puree during dum cooking
Be extremely careful when handling hot deep-frying oil and pouring into the strainer to prevent splashing.
Heat 1 cup of cooking oil in a heavy-bottomed pot. Add 2 cups sliced onions and deep fry on medium-high heat until onions turn pale golden. Immediately turn off heat and strain onions through a mesh sieve over a bowl to separate crispy fried onions (birista) and fragrant onion oil.
local_fire_departmentMedium-high heat, about 5 minutesWatch out
Remove onions when light golden
residual heat in oil will continue to darken them quickly after removing
In a separate pan, bring 3 liters of water to a rolling boil. Add 5 green cardamoms, 2 cinnamon sticks, 1 green chilli, 2 tbsp salt, and 1 tbsp of strained onion oil. Keep boiling to infuse whole spice aromas into water.
local_fire_departmentHigh heat, about 3 minutesWatch out
Add plenty of salt to the rice water
water should taste salty like seawater so the rice absorbs flavor
Put 3 tbsp of strained onion oil back into the main pot along with half of fried onions. Pour in the marinated vegetable mixture. Cook on high heat for 4 minutes while stirring continuously until boiling hot. Turn off heat and mix in 1 cup green peas.
local_fire_departmentHigh heat, about 4 minutesWatch out
Only cook vegetables for 4 minutes so they stay slightly crisp
overcooking now will render them mushy later
Careful when pouring boiling water and hot strained rice into the colander to prevent steam burns.
Scoop out whole spices (cardamoms, cinnamon, chilli) from boiling water using a small strainer. Add 1 tbsp rose water and 0.5 tbsp kewra water into boiling water. Drain soaked basmati rice and add to boiling water. Boil on high heat for 5-6 minutes until grains are 80% cooked (firm bite at center). Strain rice through a colander over a bowl, reserving 1 cup of boiling rice water.
local_fire_departmentHigh heat, 5-6 minutesWatch out
Stop cooking rice at 80% doneness
if fully cooked now, grains will turn mushy and break during steam dum
Transfer hot strained 80% cooked rice over cooked vegetable base in pot, spreading evenly. Dissolve 1 pinch saffron in 2 tbsp warm milk and drizzle over rice. Pour 1 cup reserved hot rice water and 3 tbsp leftover onion oil over rice layer. Sprinkle fresh mint leaves and remaining crispy fried onions on top.
Watch out
Do not stir layers together
rice must sit smoothly as a distinct top layer over the vegetables
Roll out a thick rope of whole wheat dough. Press dough strip tightly around top rim of handi. Press lid firmly onto dough seal to make pot airtight. Place pot on stove over high heat for 1 minute to build steam pressure, then reduce to lowest heat and cook for 12 minutes.
local_fire_departmentHigh heat 1 min, then lowest heat 12 minsWatch out
Seal rim thoroughly with dough so zero steam escapes
escaping steam will prevent rice from cooking properly
Beware of scalding steam rushing out when the sealed lid is first lifted.
Carefully slice open cooked dough seal with a butter knife and lift lid away. Insert a thin flat skimmer or thin spoon gently along inner edges of pot, scooping and lifting biryani from side to center to fluff grains without mashing. Transfer to serving platter, sprinkle fresh mint leaves, and serve hot.
Watch out
Always scoop biryani from the outer edges inward with a thin flat tool
digging from center will break rice grains
