Ingredients:

  • 2 cups (400g) Extra-long grain Basmati rice
  • 6 cups (1.4L) Water
  • 2 Whole green cardamom pods
  • 1 Cinnamon stick (2-inch piece)
  • 1 tsp (5g) Salt
  • 2 tbsp (30ml) Avocado oil
  • 1 Large onion, thinly sliced (150g)
  • 1 tbsp (15g) Ginger-garlic paste
  • 2 Medium carrots, diced (130g)
  • 1 cup (150g) Cauliflower florets
  • 1/2 cup (75g) Green peas
  • 1 Large potato, peeled and cubed (150g)
  • 1 cup (240ml) Low-sodium vegetable broth
  • 1/2 cup (120g) Plain Greek yogurt
  • 1 tsp (5g) Turmeric powder
  • 1 tbsp (15g) Garam masala
  • 1 tsp (5g) Kashmiri red chili powder
  • 1/4 cup (60ml) Fresh cilantro, chopped
  • 1/4 cup (60ml) Fresh mint leaves, chopped
  • 1 pinch Saffron strands
  • 2 tbsp (30ml) Warm milk

Instructions:

  1. Rinse the basmati rice under cold water until clear and soak for 20 minutes. Bring 6 cups of water to a boil with cinnamon and cardamom, add rice, and cook for 5–7 minutes until al dente. Drain and set aside.
  2. Heat avocado oil in a heavy-bottomed pot over medium-high heat. Sauté sliced onions until they reach a deep mahogany brown. Stir in ginger-garlic paste and cook for 1 minute.
  3. Add diced potatoes and carrots, cooking for 4 minutes. Add cauliflower and peas, then stir in turmeric, garam masala, and chili powder.
  4. Stir in Greek yogurt and vegetable broth. Simmer until the vegetables are tender and the sauce has thickened.
  5. Layer the par-boiled rice evenly over the vegetable masala. Garnish with chopped cilantro, mint, and saffron soaked in warm milk.
  6. Seal the pot tightly with a lid to create a pressure chamber. Steam on low heat until the rice is fully cooked and aromatic.