Biryani Masala

Coriander seeds, Black pepper, Caraway seeds, Cloves, Green cardamom, Black cardamom, Fennel seeds, Cinnamon, Star anise, Kapok buds, Mace, Bay leaf, Stone flower, Nutmeg, Cashew, Rose petals.

Cook the Rice:

⦾ Rinse basmati rice and soak for 20 minutes.
⦾ In a pot, boil water with whole spices and salt.
⦾ Add rice and cook until 90% done. Drain and set aside.

Prepare the Biryani Base:

⦾ Heat oil/ghee in a pan, add bay leaf.
⦾ Sauté onions until golden brown, then add ginger-garlic paste.
⦾ Add tomatoes and cook until soft.
⦾ Mix in vegetables, turmeric, chili powder, salt and Varahi’s Biryani Masala.
⦾ Add curd and cook until the masala is well blended.

Layering & Cooking:

⦾ In a heavy-bottomed pot, layer half the vegetable mixture, followed by rice.
⦾ Sprinkle coriander, mint leaves and saffron milk.
⦾ Repeat the layering and cover with a tight lid.
⦾ Cook on low heat for 15 minutes.

Serve:

⦾ Fluff the biryani gently and serve hot with raita or salad.

This biryani is a delicious vegetarian option, but feel free to adapt it with your choice of protein to suit your preferences.