Layers of spiced cauliflower florets, carrots, peas, and potatoes sealed under fragrant saffron-infused basmati rice.
Ingredients
2 cups basmati rice
1 cup cauliflower florets
1/2 cup diced carrots
1/2 cup green peas
1/2 cup fried paneer or potatoes
1 cup yogurt
Fresh mint and cilantro
Saffron milk
Instructions
Parboil long-grain basmati rice with whole cloves, bay leaves, and cardamom until 70% cooked.
In a large pot, sauté carrots, potatoes, green beans, and peas with onions, ginger-garlic, and biryani spices.
Fold in whisked thick yogurt and chopped fresh mint and cilantro to create a fragrant vegetable korma base.
Layer aromatic parboiled rice over the vegetable layer; drizzle saffron-infused milk and fried onions.
Seal pot with foil and tight lid, cooking on lowest heat (dum) for 20 minutes before serving.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Parboil long-grain basmati rice with whole cloves, bay leaves, and cardamom until 70% cooked.
In a large pot, sauté carrots, potatoes, green beans, and peas with onions, ginger-garlic, and biryani spices.
Fold in whisked thick yogurt and chopped fresh mint and cilantro to create a fragrant vegetable korma base.
Layer aromatic parboiled rice over the vegetable layer; drizzle saffron-infused milk and fried onions.
Seal pot with foil and tight lid, cooking on lowest heat (dum) for 20 minutes before serving.
