Quick vegetable biryani

For the Rice:

• 1 cup basmati rice
• 2 cups water
• A pinch of saffron strands (optional)
• 2-3 tablespoons warm milk (if using saffron)

For the Vegetable Layer:

• 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 large onion, thinly sliced
• 1 green chili, chopped (adjust to your spice preference)
• 1-inch piece of ginger, minced
• 2 cloves garlic, minced
• 1 cup mixed vegetables (carrots, peas, bell peppers, etc.)
• 1/2 cup cauliflower florets
• 1/2 cup paneer (Indian cottage cheese), cubed (optional)
• 1/4 cup yogurt
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala
• Salt to taste
• Chopped fresh coriander leaves for garnish

For the Spice Mix:

• 1 bay leaf
• 4-5 whole cloves
• 4-5 whole green cardamom pods
• 1-inch cinnamon stick
• 1-2 black cardamom pods
• 1-2 star anise

Prepare the Saffron (if using):

• If you're using saffron, soak the saffron strands in warm milk and set it aside.

Cook the Rice:

• Rinse the basmati rice under cold water until the water runs clear.
• In a large pot, bring 2 cups of water to a boil. Add the rice and cook until it's 70-80% cooked (it should still have a slight bite). Drain the rice and set it aside.

Sauté the Vegetables:

• Heat ghee or vegetable oil in a large, heavy-bottomed pan.
• Add the whole spices (bay leaf, cloves, green cardamom, cinnamon stick, black cardamom, star anise) and sauté for a minute until they become fragrant.
• Add the sliced onions and sauté until they turn golden brown.
• Stir in the green chili, ginger, and garlic, and sauté for another minute.
• Add the mixed vegetables, cauliflower, and paneer (if using). Cook for a few minutes until the vegetables are slightly tender.

Add the Spices:

• Add the turmeric powder, red chili powder, and salt to the vegetables. Mix well.
• Stir in the yogurt and cook for a couple of minutes until the vegetables are well-coated with the spice mixture.‍

Layer the Biryani:

• In the same pan, layer the partially cooked rice over the vegetable mixture.
• If using saffron, drizzle the saffron-infused milk over the rice. Otherwise, you can use a pinch of turmeric dissolved in water to give the rice a yellow color.
• Sprinkle garam masala on top of the rice.

Cook on Dum:

• Cover the pan with a tight-fitting lid. You can also seal the edges of the lid with dough or a kitchen towel to trap the steam.
• Cook on low heat for about 15-20 minutes or until the rice is fully cooked and the flavors have melded together.

Serve:

• Garnish the vegetable biryani with fresh coriander leaves.
• Serve hot with raita (yogurt sauce) or a side salad.

Enjoy your homemade Vegetable Biryani, a delightful and flavorful Indian vegetarian dish!