Ingredients
For the Rice
For the Vegetable Masala
For Layering
Method
A fragrant, flavourful vegetable biryani made with basmati rice, mixed vegetables, herbs and warming spices.
Step 1: Rinse the Rice
Place the basmati rice in a bowl.
Rinse under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes.
Drain well.
Step 2: Prepare the Saffron Milk
Add the saffron strands to the warm milk.
Leave to infuse while preparing the biryani.
Step 3: Parboil the Rice
Bring 1.5 litres water to a boil in a large saucepan.
Add 1tsp salt, bay leaves, cardamom pods and cloves.
Add the soaked rice.
Cook for 5 to 6 minutes until the rice is about 70% cooked.
Drain immediately and set aside.
Step 4: Make the Vegetable Masala
Heat the oil and 20g ghee in a large deep pan over medium heat.
Add the sliced onions and cook for 10 to 12 minutes until golden brown.
Add the ginger, garlic and green chillies.
Cook for 1 minute, stirring continuously.
Add the turmeric, coriander, cumin and garam masala.
Stir for 30 seconds until fragrant.
Add the carrots, potatoes, green beans, peas and cauliflower.
Cook for 5 minutes, stirring occasionally.
Stir in the yoghurt and 1tsp salt.
Reduce the heat and cook for 10 minutes until the vegetables begin to soften.
Stir in the chopped coriander and mint.
Step 5: Layer the Biryani
Spread half of the vegetable mixture evenly across the base of the pan.
Add half of the rice over the vegetables.
Sprinkle over half of the coriander and mint for layering.
Repeat with the remaining vegetable mixture and rice.
Drizzle over the melted ghee.
Spoon the saffron milk evenly over the top.
Step 6: Steam (Dum Cook)
Cover the pan tightly with a lid.
Cook on the lowest heat for 20 minutes.
Turn off the heat and leave covered for 10 minutes.
Step 7: Serve
Gently fluff the rice with a fork, taking care not to break the grains.
Serve hot with:
Raita
Mango chutney
Cucumber salad
Poppadoms
Preparation time: 20 minutes (plus 30 minutes soaking time)
Cooking time: 50 minutes
