Recipe · 45 min · serves 4
Veg Biryani with Zaiqa-E-Hind
Fragrant layers of long, separate basmati grains and spiced vegetables — a weekend classic that's easier than it looks.
Method
1
Soak the rice
Rinse the basmati until the water runs clear, then soak for 30 minutes.
2
Marinate the vegetables
Mix the vegetables and paneer with yoghurt, ginger-garlic paste, chilli, turmeric, half the fried onions and salt. Rest 20 minutes.
3
Par-boil the rice
Boil salted water with whole spices, add the drained rice and cook until 70% done. Drain.
4
Layer
Cook the vegetables in ghee until just tender. Layer rice on top, add mint, coriander, remaining onions and saffron milk.
5
Dum
Cover tightly and cook on the lowest heat for 20 minutes. Rest 5 minutes, then fluff gently and serve.
