Elevate your weekend lunch with this rich, fragrant, and perfectly spiced biryani featuring premium Agrim Long Grain Rice.

Ingredients

• The Rice: 2 cups Agrim Long Grain Rice (soaked for 20 mins); 4 cups water; 1 bay leaf; 2 green cardamoms.
• The Marinade: 1/2 cup plain yogurt; 1 tbsp biryani masala; 1 tsp ginger-garlic paste; 1/2 tsp red chili powder; Salt to taste.
• The Veggies: 1.5 cups mixed chopped vegetables (carrots, beans, cauliflower); 1/2 cup paneer cubes.
• The Base: 2 tbsp ghee or oil; 1 large onion (thinly sliced); 1 tomato (chopped).
• The Garnish: 2 tbsp fried onions (birista); Fresh mint and coriander leaves.

Instructions to Cook

1. Prep the Rice: Boil water with the bay leaf and cardamom. Add soaked Agrim Long Grain Rice and cook until 70% done. Drain and set aside.
2. Marinate: In a bowl, mix the yogurt, biryani masala, ginger-garlic paste, chili powder, salt, and all the mixed veggies and paneer. Let it sit for 15 minutes.
3. Cook the Base: Heat ghee in a heavy-bottomed pot. Fry the sliced onions until golden brown (remove half for garnish). Add tomatoes and the marinated veggies. Cook for 8-10 minutes until veggies are tender.
4. Layer: Lower the heat. Spread the 70%-cooked rice evenly over the vegetable mixture in the pot. Sprinkle the reserved fried onions, mint, and coriander on top.
5. Dum Cook: Cover the pot with a tight-fitting lid. Cook on the lowest possible heat for 10-12 minutes to let the aromatic steam finish cooking the rice. Gently fluff and serve.