🌱 Daily Vegetarian Recipe

1. Rinse the basmati rice thoroughly in cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. 2. In a small bowl, soak the saffron strands in warm milk and set aside to release its color and aroma. 3. Heat ghee or oil in a large pan over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant. 4. Add the sliced onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute. 5. Stir in the chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and the oil begins to separate. 6. Add the mixed vegetables and paneer cubes to the pan. Cook for 5-7 minutes, stirring occasionally. 7. Mix in the yogurt and cook for another 2 minutes to combine the flavors. 8. Add the soaked and drained basmati rice to the pan. Gently mix everything together to coat the rice with the spices and vegetables. 9. Pour in 2 cups of water and bring to a boil. Cover the pan with a lid, reduce the heat to low, and let it simmer for 15-20 minutes until the rice is cooked and the water is absorbed. 10. Drizzle the saffron-infused milk over the cooked biryani. Sprinkle garam masala, roasted cashews, fresh coriander leaves, and mint leaves on top. 11. Cover the pan and let it sit for another 5 minutes off the heat to allow the flavors to meld. 12. Fluff the biryani with a fork before serving.