Vegetable Biryani

Instructions

1. Prepare the rice
   Drain the soaked basmati rice. In a large pot, bring 6 cups of water to a boil with 1 teaspoon salt. Add the rice and cook until it's 70% done, about 5-6 minutes. Drain and set aside.
2. Sauté the aromatics
   Heat ghee or oil in a heavy-bottomed pot over medium heat. Add the sliced onions and sauté until golden brown, about 10-12 minutes. Remove half of the fried onions and set aside for garnish.
3. Cook the vegetables
   Add ginger-garlic paste to the remaining onions and sauté for 1 minute. Add green chilies, turmeric, and biryani masala. Stir for 30 seconds. Add all the vegetables (carrots, green beans, cauliflower, peas, and potatoes) and sauté for 5 minutes.
4. Add yogurt and herbs
   Reduce heat to low and add yogurt, stirring quickly to prevent curdling. Cook for 2 minutes. Add half of the mint and cilantro leaves. Cover and cook the vegetables until they're 80% done, about 10-12 minutes.
5. Layer the biryani
   Spread half of the partially cooked rice over the vegetable mixture. Sprinkle with remaining mint and cilantro. Top with the remaining rice, spreading it evenly.
6. Final cooking (dum)
   Sprinkle 2 tablespoons of water over the top layer. Cover the pot with a tight-fitting lid, sealing it with dough or a heavy weight if possible. Cook on very low heat for 20 minutes to allow the flavors to meld together.
7. Rest and serve
   Remove from heat and let the biryani rest, covered, for 10 minutes. Gently fluff the rice with a fork, mixing the layers slightly. Garnish with the reserved fried onions and fresh cilantro before serving.