Ingredients

• 2 cup basmati rice, uncooked
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 2 cup cauliflower, florets
• 1 zucchini, cut into 1-inch chunks
• 1 cup Greek yogurt
• 3 tablespoon tandoori spice blend
• 2 tablespoon vegetable oil
• 4 cup vegetable broth
• 2 yellow onion, thinly sliced
• 4 tablespoon ghee
• 1 teaspoon cumin seeds
• 3 cardamom pods
• 1 bay leaf
• 0.5 teaspoon saffron threads
• 0.25 cup water, warm
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fried onions

Steps

1. Rinse basmati rice under cold water in a fine-mesh strainer until water runs clear, about 2 minutes, stirring gently with your fingers. This removes excess starch and prevents the rice from becoming sticky.
2. In a large mixing bowl, combine the Greek yogurt, tandoori spice blend, 1 tablespoon of vegetable oil, 0.5 teaspoon of salt, and black pepper.
3. Add the red bell pepper, yellow bell pepper, cauliflower florets, and zucchini chunks to the yogurt mixture. Toss gently until all vegetables are evenly coated with the tandoori marinade.
4. Let the marinated vegetables sit at room temperature for 10 minutes while you prepare the rice and broth.
5. Steep the saffron threads in 0.25 cup of warm water for 5 minutes to release their color and flavor.
6. In a medium saucepan, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.
7. Add the rinsed basmati rice to the saucepan and stir constantly for 2 minutes until the rice is lightly toasted and coated with ghee.
8. Pour the vegetable broth into the rice, add the bay leaf and cardamom pods, and bring to a boil over medium-high heat.
9. Once boiling, reduce heat to low, cover the saucepan with a lid, and simmer for 12 minutes until most of the broth is absorbed and the rice is partially cooked (it will still be slightly firm).
10. Meanwhile, in a medium skillet, heat 1 tablespoon of ghee over medium-high heat. Add the sliced yellow onions and sauté for 8-10 minutes, stirring occasionally, until the onions are deeply golden and caramelized. Set aside.
11. Preheat the oven to 350°F (175°C).
12. In a 9x13 baking dish, layer half of the partially cooked rice on the bottom, spreading it evenly.
13. Spread the tandoori-marinated vegetables evenly over the rice layer, including any yogurt coating that remains in the bowl.
14. Top with the remaining half of the partially cooked rice, spreading it evenly.
15. Pour the saffron-infused water (including the steeped threads) evenly over the top layer of rice.
16. Sprinkle the caramelized onions over the top, reserving about 2 tablespoons for garnish.
17. Dot the top with the remaining 1 tablespoon of ghee, cut into small pieces.
18. Cover the baking dish tightly with aluminum foil, sealing the edges to trap steam.
19. Bake in the preheated oven for 35-40 minutes, until the rice is tender, fragrant, and all liquid has been absorbed. The rice should be fully cooked and heated through, and a gentle fork test should show no liquid remaining.
20. Remove from the oven and let the biryani rest, still covered with foil, for 5 minutes to allow the rice to firm up slightly.
21. Remove the foil carefully (watch for escaping steam). Gently fluff the rice with a fork, being careful not to break the grains.
22. Top with the reserved caramelized onions, fresh chopped cilantro, and fried onions just before serving.
23. Divide the biryani evenly among four serving plates or bowls, ensuring each portion has a mix of rice and vegetables. Serve immediately while hot.