🌱 Daily Vegetarian Recipe

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. 2. In a large pot, heat the ghee or oil over medium heat. Add the cumin seeds, cloves, cinnamon stick, cardamom pods, and bay leaves. Sauté until aromatic. 3. Add the sliced onions and sauté until golden brown. Add the tomatoes and cook until they become soft. 4. Stir in the yogurt, turmeric powder, red chili powder, and salt. Cook for 2-3 minutes. 5. Add the mixed vegetables and cook for another 5 minutes. 6. Gently fold in the drained rice, ensuring it's well coated with the spice mixture. 7. Add 4 cups of water, bring to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the rice is fully cooked. 8. In a small pan, toast the cashews and raisins in a little ghee until golden. Mix them into the cooked biryani along with the saffron milk, and gently fluff the rice with a fork. 9. For the Almond Mint Raita, whisk the yogurt until smooth. Stir in the chopped almonds, mint leaves, green chili, salt, and roasted cumin powder. 10. Serve the Saffron-Infused Vegetable Biryani hot, garnished with fresh coriander leaves, alongside the Almond Mint Raita.