👩‍🍳 Cooking Instructions

1. 1
   Wash the rice and soak it for 30 minutes.
2. 2
   Combine the vegetables with curd, ginger-garlic paste, chilli powder, turmeric, coriander powder, green chilli and salt. Rest for 30 minutes.
3. 3
   Soak saffron in warm milk.
4. 4
   Heat ghee and oil in a heavy handi.
5. 5
   Add onions and cook until golden.
6. 6
   Add tomato and cook until soft.
7. 7
   Add the marinated vegetables and the Hyderabadi Biryani potli.
8. 8
   Cook uncovered for 5 minutes, then cover and cook over medium-low heat for 8–10 minutes. The vegetables should be approximately three-quarters cooked.
9. 9
   Add half the mint, half the coriander and about one-third of the fried onions.
10. 10
    Remove the potli and set the vegetable masala aside.
11. 11
    Bring a large pot of well-salted water to a vigorous boil.
12. 12
    Add the soaked, drained rice and lemon juice.
13. 13
    Cook until the grains are approximately 70% cooked: elongated and soft outside, but still distinctly firm at the centre.
14. 14
    Drain immediately.
15. 15
    Spread the partially cooked rice over the vegetable masala.
16. 16
    Add remaining mint, coriander and fried onions.
17. 17
    Drizzle over saffron milk, ghee and optional rose or kewra water.
18. 18
    Seal the pot tightly with foil or dough and cover.
19. 19
    Cook over medium heat for 5 minutes, then over the lowest heat for 20 minutes. A tawa under the handi can help diffuse heat.
20. 20
    Turn off the heat and rest, still sealed, for 10 minutes.
21. 21
    Open and gently lift the biryani from the sides rather than aggressively mixing it.