- In a large pot, bring water to boil. Add the soaked and drained rice along with bay leaves, cloves, cardamom pods, and salt. Cook until the rice is 70-80% done. Drain and set aside.
In another pan or skillet, heat ghee/oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add the sliced onions and sauté until golden brown. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
Stir in the chopped vegetables - carrots, cauliflower, green beans, peas, bell pepper, and tomatoes. Cook for 5-7 minutes until the vegetables are slightly tender.
Add turmeric powder, garam masala, ground coriander, red chili powder, and salt. Mix well to coat the vegetables with the spices. Cook for another 5 minutes.
Layer the partially cooked rice over the vegetables in the pan. Cover with a lid and cook on low heat for 10-15 minutes until the rice is fully cooked and the flavors meld together.
Once done, gently fluff the biryani with a fork, mixing the rice and vegetables.
Garnish with fresh cilantro leaves before serving.
If you need bay leaves, you can order them online from where I usually get them:
Accessories you need
If you need fresh bay leaves, you can order them online where I get them usually: https://herbalconnection.com.au/wholesale-spices/
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