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1
Boil water in a large pot, add some salt, 1 tbsp of biryani masala, rice and cook for 6-8 minutes. Leave the rice slightly undercooked.
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2
In a non-stick pan, heat oil, add cumin seeds and let them sizzle for 20-30 seconds.
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3
Add onions, garlic and ginger - cook for 1-2 minutes.
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4
Add add tomatoes and cool until the oil separates. This may take 4-5 minutes.
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5
Add the potatoes, green peppers, green peas, corn - mix well and cook for 2-3 minutes.
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6
Add red chili powder, garam masala, biryani masala, salt - mix well and cool for 3 minutes.
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7
Using cooking spray or olive oil, grease the bottom and sides of a heavy bottom pot or a ceramic pot (stove top safe).
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8
Spread a ladle full of veggie mixture to the bottom of the pot and then spread a ladle full of rice. Keep layering.
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9
Sprinkle about 1/2 cup of water over the layered rice & veggie mixture.
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10
Drizzle clarified butter or regular butter over the rice. This will prevent the top layer of rice from getting dry.
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11
Cover and cook the layered rice & veggies over medium-low heat for 20 minutes or until the rice is completely cooked. Halfway through, using a spatula, check the bottom of the pot, if the rice is sticking to pot, then add a little more water.
