Vegetable Biryani

Method

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1. Soak the rice in cold water for 20 minutes, then drain.

   Mark done Start 20 min timer

2. Fry the onions in the oil over a medium heat for 15 minutes, until dark brown and crisp. Drain on paper.

   Mark done Start 15 min timer

3. Mix the vegetables with the yoghurt, ginger and garlic paste, chillies, chilli powder, turmeric, garam masala, half the fried onions and 1 tsp of the salt. Leave 15 minutes.

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4. Bring the water to a rolling boil with the remaining salt, the cardamom, cloves, cinnamon and bay.

   Mark done

5. Add the rice and boil 5 minutes, until a grain breaks into three with a white core. Drain at once.

   Mark done

6. Spread the marinated vegetables in a heavy pot with 2 tbsp of the ghee.

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7. Cover with the drained rice, then scatter over the remaining fried onions, the mint and coriander.

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8. Spoon the saffron milk over in stripes and dot with the last of the ghee.

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9. Cover the pot with foil, press the lid down hard on top, and cook on the lowest heat for 25 minutes.

   Mark done Start 25 min timer

10. Rest sealed for 10 minutes, then open and lift the layers with a flat spoon rather than stirring.

    Mark done Start 10 min timer

Chef’s Tips

• Seventy per cent rice: it breaks in three with a white core.
• Seal with foil under the lid or the steam escapes.
• Lift to serve, never stir, or the grains break.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cucumber and mint raita
• Mirchi ka salan
• Papad

Storage & Reheating

Keeps 3 days refrigerated. Reheat covered with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.