Vegetable Biryani Recipe (Restaurant Style)

Rinse the rice very well in water till it runs clear of starch. Then soak the rice for 30 minutes in enough water. After 30 minutes strain the rice using a colander or a fine strainer.

Heat water first in a deep bottomed pan. Add all the whole spices - green cardamom, cloves, cinnamon, black cardamom, star anise, tej patta and strand of mace.

Cook the rice till the grains are 75% cooked. They should have a slight bite to them.

Drain all the water from the rice in a colander thoroughly and keep aside.

In a spice grinder or small dry grinder, grind all the spices listed above, under the heading "For Biryani Masala" to a fine powder. Set aside.

Heat oil in the 3 litre stovetop pressure cooker or pan.

Add the thinly sliced onions. Sauté them on a medium-low to medium heat, stirring often until they get golden. Lower the heat and then quickly remove ¼ cup of the sautéed onions from the pan and set aside.

To the remaining ¾ cup of onions in the cooker or pan, add the ginger-garlic paste.

Stir and sauté until the raw aroma of ginger-garlic goes dissipates.

Now add the freshly ground biryani masala and red chilli powder. Stir to combibe.

Add the mix chopped vegetables and green peas. Stir for some 3 to 4 mins on a low heat.

Reduce the heat and add the curd or yogurt slowly, stirring it really well until it has been incorporated evenly with the vegetables.

Now add water and salt. Mix very well. Pressure cook the veggies for 1 whistle.

When the pressure settles down and drops naturally in the cooker, remove the lid and check the veggie gravy. The gravy consistency should be medium-thick or slightly thick.

If the mixed vegetables are undercooked, keep the cooker on the stovetop and simmer the gravy without the lid till the vegetables are tender.

If there is too much water in the gravy, simmer till some water dries up. The gravy should have a medium-thick or slightly thick consistency and should not be very watery or runny.

In a small bowl take 2 tablespoons milk. Add saffron strands and mix well. Set aside for 10 to 15 minutes.

If baking then use a oven-proof pyrex bowl or deep pan. If cooking on stove then use the same pan in which you cooked the veggies or a different one. You can make as many layers you want.

Arrange half of the vegetable gravy in the pan or pyrex bowl.

Now spread half of the cooked basmati rice on top of the vegetable gravy layer.

Sprinkle half of the mint leaves, 1 tablespoon oil/ghee and the saffron milk.

Also add half of the sautéed golden onions evenly on this layer.

Top this layer with another layer of the vegetable gravy. Then again top evenly with a rice layer.

And finally top with mint leaves, 1 tablespoon oil/ghee, saffron milk and fried onions.

Cover the pyrex bowl with an aluminium foil.

If using a pan, then cover the pan with a moist muslin cloth or aluminum foil. Cover tightly with a lid. Gather the hanging edges of the muslin cloth and place or stick it on top of the lid.

You can bake the biryani for 25 to 30 minutes in a preheated oven at 180 degree C/356 degrees F.

If cooking on stovetop, then first heat up a tawa/griddle for a few minutes and then keep the biryani pan on the tawa. This way the bottom of the biryani won't get burnt.

Lower the heat and let the biryani cook for 25 to 30 minutes or till all the liquids have been absorbed and the rice grains look tender and fluffier.

Once cooked, give a resting time of 5 to 7 minutes before you serve.

Serve restaurant style Vegetable Biryani hot with some raita, pickle, salad and papad.