Ingredients:

– Mummy’s Basmati Rice: 1.5 cups, rinsed and soaked

– Mummy’s Cooking Oil: 3 tbsp

– Mixed vegetables (carrots, beans, peas, potatoes): 1.5 cups, chopped

– Onion: 1 large, thinly sliced

– Tomato: 1, chopped

– Yogurt: ½ cup

– Ginger-garlic paste: 1 tbsp

– Green chilies: 2, slit

– Biryani masala powder: 1 tsp

– Spices (bay leaf, cloves, cinnamon stick, cardamom): 1 each

– Fresh mint and coriander leaves: a handful, chopped

– Saffron strands (or a pinch of food color), soaked in 2 tbsp milk

– Salt to taste

 Instructions:

 Step 1: Cook the Rice 

Boil 4 cups of water in a pot. Add whole spices (bay leaf, cardamom, cinnamon, cloves) and Mummy’s Basmati Rice. Cook until the rice is about 80% done. Drain and set aside.

Step 2: Prepare the Vegetable Base

Heat Mummy’s Cooking Oil in a large pot. Sauté the onions until golden brown, then add the ginger-garlic paste and green chilies. Cook until fragrant.
Add tomatoes, biryani masala, salt, and yogurt. Stir in the vegetables and cook until they’re slightly tender.

Step 3: Layer the Biryani

In the pot, layer the partially cooked rice over the vegetable mixture. Top with chopped mint, coriander, and saffron milk for aroma and colour.

Step 4: Dum Cooking

Cover the pot tightly, sealing with foil if necessary, and cook on low heat for 15-20 minutes.

Step 5: Serve