Biryani is an Indian dish usually made with spiced lamb, raisins, eggs, and vegetables layered with perfectly cooked basmati rice and steamed together in a sealed pot. This version is meatless but still just as flavorful, seasoned with cinnamon, cloves, ginger, and garlic. Look for ginger-garlic paste in Indian markets or make it yourself with a mortar and pestle and equal parts peeled ginger and garlic. This recipe was created by Riddhima, who writes the blog Culinary Vibes.
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Cut a 1-inch slit along one side of the chile pepper. In a large pot, combine 3 cups water with the cardamom pods, cloves, cinnamon stick, salt, and the green chiles and bring to a boil over medium-high heat. Add the rice to the pot, reduce the heat to medium-low and cook, uncovered, until the rice is about halfway cooked, about 10 minutes. Drain and set aside.
Cut a 1-inch slit along one side of each of the hard-boiled eggs and the green chiles.
In a medium-sized bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, salt, turmeric, and allspice. Add the hard-boiled eggs and stir gently to coat completely. Cover and let stand at room temperature for 45 minutes.
Heat the oil in a skillet over medium heat. Add the onions and cook until browned, stirring occasionally, about 10-15 minutes. Using a slotted spoon, transfer the onions to a medium-sized bowl. Stir in the mint, cilantro, and the chiles.
In a Dutch oven, melt the ghee or butter over medium-high heat. Add the pepper strips and cook until softened, about 5 minutes. Reduce the heat to medium-low. Add the peas, marinated eggs, and onions in layers. Top with the lemon juice and parboiled rice.
Cover and cook until the rice is fully cooked, about 30-40 minutes. Stir to combine the ingredients before serving.