I have heard rice being called a comfort food, although some of the popular lists ranking comfort foods fail to mention it. Biryani certainly works for me, especially when vegetables are a significant component.
I started the rice cooking by sautéing cumin seed, whole cardamom, cloves, curry leaves and stick cinnamon with a little mustard oil. To this I added water, coconut milk, salt and a few pinches of saffron strands. When it came to a boil I added the rice and let it simmer under a lid until cooked.
I prepared the vegetables in a separate pan starting with a little mustard oil, curry leaves, onion, garlic, serrano pepper, jalapeño pepper, red chili pepper, carrots, sun chokes, frozen green peas and salt. The vegetables finished cooking under a lid.
When the rice and the vegetables were cooked I combined them to complete the dish.
We enjoyed the biryani with mango and amla pickles, mint chutney, raita and potato cauliflower curry.