Vegetable Biryani-style layered saffron rice

Ingredients

Rice

• 500 g basmati rice
• 4 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp salt
• Pinch of saffron, soaked in 3 tbsp warm milk

Vegetables

• 3 tbsp ghee
• 1 onion, sliced
• 200 g potato, cubed
• 200 g cauliflower florets
• 100 g green beans, cut
• 1 carrot, sliced
• 100 g peas
• 2 tomatoes, chopped
• 2 tbsp ginger-garlic paste
• 1 tsp turmeric
• 1 tbsp garam masala
• 1 tbsp biryani masala
• 1 tsp chilli powder
• 1 tsp salt
• 100 g Greek yoghurt

Topping

• 2 onions, sliced thin and fried until golden
• Fresh coriander, chopped
• Fresh mint, chopped
• 2 tbsp toasted cashews

Method

1. Rice. Soak basmati 30 minutes. Boil with cardamom, bay, cinnamon, salt until 70% cooked (about 6 minutes). Drain.
2. Fry onions. Fry sliced onions in ghee until deep golden. Set half aside for topping.
3. Vegetables. Add remaining onion back to pan. Add all vegetables + spices + tomatoes + yoghurt. Cook 8 minutes.
4. Layer. In a heavy pot: layer of rice, layer of veg, repeat. End with rice. Drizzle saffron milk over the top. Scatter fried onions, herbs, cashews.
5. Dum. Seal the lid with dough (or wrap in foil). Cook on lowest heat, 20 minutes.
6. Serve. Mix gently from the bottom. Serve with raita.

Tips

• Soak basmati 30 minutes. Long-grain rice is non-negotiable.
• Dum it. Tight-lid, on low, last 15 minutes. That’s where the magic is.
• Fried onions on top and between layers. Crunchy-sweet contrast.