Vegetable Biryani

Vegetables

• mixed vegetables600 g
• potatoes2
• Greek yoghurt200 g
• ginger20 g
• garlic cloves4
• green chillies2
• Kashmiri chilli powder1 tsp
• ground turmeric½ tsp
• garam masala2 tsp
• ghee4 tbsp
• salt

Rice and layering

• basmati rice400 g
• cardamom pods4
• cloves4
• cinnamon sticks1
• bay leaves2
• saffron threads1 pinch
• onions3
• mint1 handful
• coriander1 handful
• whole milk3 tbsp
• vegetable oil150 ml

Vegetables

1. 01

   Rinse the basmati rice until the water runs clear, then soak it in cold water for 30 minutes. Meanwhile, thinly slice the onions, grate the ginger, crush the garlic and slit the green chillies. Peel the potatoes and cut them into 3 cm chunks, cut the mixed vegetables into bite-sized pieces if they are fresh, pick the mint leaves and chop the coriander. Warm the milk, crumble in the saffron threads and leave to steep.

2. 02

   Heat the vegetable oil in a frying pan over a medium heat and fry the onions, stirring, for 15 to 20 minutes until deep brown and crisp, then drain on kitchen paper. Keep half for the vegetables and half for the top — they are essential.

3. 03

   Heat the ghee in a heavy pot and fry the ginger, garlic and green chillies for 1 minute, then add the mixed vegetables and potatoes with the Kashmiri chilli powder, ground turmeric and garam masala and cook for 5 minutes.

4. 04

   Stir in the Greek yoghurt and half the fried onions, season with salt, and cook for 10 minutes until the vegetables are nearly tender and the sauce is thick.

Rice and dum

5. 05

   Drain the soaked rice. Boil a large pan of water with 1 tablespoon of salt, the cardamom pods, cloves, cinnamon stick and bay leaves. Add the rice and cook for 5 to 6 minutes only, until 70% done — firm in the middle. Drain.

6. 06

   Spread the vegetables evenly over the base of the pot and layer the par-cooked rice over them.

7. 07

   Drizzle over the saffron milk, and scatter with the remaining fried onions, the mint leaves and the coriander.

8. 08

   Seal the pot tightly with foil under the lid and cook on the lowest heat for 25 minutes. This is dum — the rice finishes in its own steam.

9. 09

   Rest for 5 minutes, then mix gently from the side to bring the layers together as you serve.