Veg biryani

Ingredients for 4 portions

• 300 gRice, basmati
• 3Onions, thinly sliced
• 5 tbspRefined oil, for frying
• 2Carrots, in small pieces
• 100 gGreen beans, in 2 cm pieces
• 2Potatoes, in cubes
• 200 gCauliflower, in small florets
• 100 gGreen peas
• 2Green chillies, slit
• 1 tbspGinger-garlic paste
• 3 mlTurmeric
• 1 tspRed chilli powder
• 2 tspBiryani masala
• to tasteSalt
• 150 gCurd, whisked
• ≈ 100 mlWater
• 20 gMint, leaves
• 20 gCoriander leaves, chopped
• 2Bay leaves
• 1 gCardamom, 4 whole pods
• 4Cloves
• 2 gCinnamon, 1 stick, about 5 cm
• 1 tspCumin, seeds
• 1 gSaffron, a pinch
• 3 tbspMilk, warm
• 2 tbspGhee

Method

1. Wash the rice gently 3–4 times until the water runs clear, then cover it with fresh water.
2. Leave the rice to soak for 30 minutes while you get the vegetables ready.
3. Slice the onions thinly. Cut the carrots, beans and potatoes into small pieces, break the cauliflower into small florets and slit the green chillies.
4. Heat the oil in a heavy-bottomed pot and fry the onions on medium heat, stirring often, until deep golden brown and crisp, 12–15 minutes. Lift them out onto a plate and leave the oil in the pot.
5. Fry the ginger-garlic paste and green chillies in the same oil for a minute. Add the vegetables, peas, turmeric, chilli powder, biryani masala and salt and stir-fry for 3 minutes.
6. Stir in the curd, water, half the mint and coriander leaves and half the fried onions. Cover and cook on low heat until the vegetables are almost tender, 10–12 minutes.
7. Meanwhile bring a large pot of water to the boil with the bay leaves, cardamom, cloves, cinnamon, cumin seeds and a good spoonful of salt. Add the drained rice and boil for 5–6 minutes, until the grains are long but still firm in the centre (about 70% cooked). Drain well.
8. Soak the saffron in the warm milk.
9. Spread the rice evenly over the vegetables. Scatter over the rest of the fried onions, mint and coriander leaves, then drizzle with the saffron milk and ghee.
10. Seal the pot tightly with foil and the lid and cook on the lowest heat for 20 minutes (dum), ideally with a tawa under the pot so the bottom doesn't burn.
11. Turn off the heat and leave closed for 5 minutes. Serve by scooping right down to the bottom, so each plate gets rice and vegetables.

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