Ingredients: 

• 1 Pouch Hungry Boo Makhni Gravy
• 2 cups basmati rice
• 1 cup mixed vegetables of your choice (carrots, peas, potatoes, green beans, broccoli cauliflower, etc.), chopped into small pieces
• 200g Chicken Breast or Paneer for extra protein boost (Optional)
• 1 small onion, finely sliced
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 tablespoon ghee or butter
• Fresh cilantro and mint leaves for garnish (optional)
• Salt to taste

Instructions:

1. Cook the Rice: 

• Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

• Bring a large pot of water to a boil, add a pinch of salt, and cook the rice until it’s about 70% done (it should still have a bite to it). Drain the rice and set aside.

2. Prepare the Vegetables: 

• In a large pan, heat ghee or butter over medium heat. Add cumin seeds and let them splutter.
• Add the sliced onion and sauté until golden brown.
• If adding chicken or paneer add and stir-fry until slightly brown.
• Add the chopped mixed vegetables and stir-fry for 5-7 minutes until they are slightly tender.
• Sprinkle turmeric powder and a pinch of salt. Stir well to combine.

• Pour in the Hungry Boo Makhni Gravy and mix everything together. Cook for another 5-7 minutes until the vegetables/ chicken/ paneer are cooked through.

3. Layer the Biryani: 

• In a heavy-bottomed pot, start by spreading a thin layer of the cooked rice at the bottom.
• Add a layer of the vegetable and gravy mixture on top of the rice.
• Repeat with another layer of rice, followed by more vegetable and gravy mixture.

• Finish with a final layer of rice.

4. Steam (Dum) the Biryani:

• Cover the pot with a tight-fitting lid. You can seal the edges with some dough or simply place a heavy object on the lid to keep the steam inside.
• Cook the biryani on low heat for 15-20 minutes, allowing all the flavours to blend together.
  
  

5. Garnish and Serve:

• Once done, fluff the rice gently with a fork.
• Garnish with fresh cilantro and mint leaves if desired.
• Serve the layered vegetable biryani hot, with raita or a simple yogurt on the side.