Biryani is without a doubt one of the most hearty and aromatic dishes on the planet. The process can be time-consuming and intimidating, but don't worry, I've discovered a way to cook a quick biryani in almost no time without compromising flavour.

This is my quick version, and we love Biryani Sundays. Of course, the traditional method is a labour of love, but this is the BEST BEST biryani I've ever made, If you want to try it. 
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Marination of Vegetables

• 1/4 cup Curd
• 2 cups mixed chopped vegetables Chopped,carrot,potato,cauliflower and peas
• 1 tsp Turmeric powder
• 1 tsp Red Chilli powder
• 1/2 tsp Garam masala
• 1 tsp Salt
• 1 tsp Ginger garlic paste
• 2 tablespoon Chopped mint and corinder.
• Fried Onion

Rice:

• 2 cups Basmati rice
• 1 Cinnamon stick
• 1 Bay leaf
• 4-5 Cloves
• 1 tspn oil
• 2 Black Cardamom
• Cooking Process
• 2 tbsp Ghee
• 2 Green Cardamom
• 1 Black cardamom
• 2 Cinnaon sticks
• 2-3 Cloves
• 1 tsp Cumin Seeds

Saffron Milk:

• 2 Tablespoons hot Milk
• 10-12 Strands Saffron crushed

Preparation Method

1. Soak biryani basmati rice for about 20-30 minutes.
2. Soak saffron strands in hot milk for 10-15 minutes

Marinating Vegetables

1. Take a large bowl, add curd, chopped vegetables, add turmeric powder, red chili powder, ginger-garlic paste, and salt, chopped mint and coriender, garam masala and fried onion.
2. Mix all the things really well. Cover and rest for 30 minutes.

Boiling Rice:

1. Take a pan and add 2 glasses of water. Keep the flame high.
2. Add bay leaf, cinnamon stick, and cloves and oil
3. Add water and allow the water to boil.
4. As the water starts boiling, add rice to it. Keep the flame high for 2 minutes and then shift it to medium and cook till rice cooks 70%.
5. Turn off the flame and drain off the excess water using a strainer.
6. In a tadka pan, add oil, add cinnamon sticks, black and green Cardamom, shahi jeera, and cloves. Let them crackle.
7. Add marinated vegetables to it & cook till 60% done.
8. After 10-15 minutes, biryani is ready to be layered.

Layering Biryani

1. For layering, remove half of the vegetables from the pan.
2. Then cover the vegetables with a layer of rice.
3. Spread coriander leaves, some saffron milk and some fried onion on it.
4. Repeat the process.
5. Cover the lid tightly. Heat a tawa and place kadhai over it and then allow biryani to cook well.
6. Cook on the lowest flame for 20 minutes. Turn off the flame after this.
7. Aromatic Veg Biryani is ready and serve hot with salad, raita.