Vegetable biryani

Ingredients

For 4 portions

• 🍚 250g basmati rice (dry)
• 🥕 1 medium carrots
• 🥦 200g cauliflower
• 🪴 100g frozen peas
• 🥛 100ml yogurt
• 🪴 1 Tsp turmeric
• 🌿 2 leaves bay leaf
• 🧂 1 Tsp salt
• 🧅 1 large red onions
• 🌿 2 stars star anise
• 🌿 1 stick cinnamon
• 🌿 6 pods cardamom
• 🌿 4 cloves cloves, whole
• 🌿 0.25 Tsp nutmeg
• 🌿 0.25 Tsp ground mace
• 🌰 2 Tbsp almond paste
• 🌿 0.2 Tsp saffron
• 🫚 1 Tsp ginger paste
• 🌶️ 1 medium red chilli peppers
• 🌶️ 1 medium green chilli peppers
• 🫑 1 medium green bell pepper
• 🥔 1 medium potato
• 🏺 2 Tbsp sunflower oil

Method

1. Get the spices ready in two lots. Whole spices, for frying in the oil: the bay leaves, star anise, cinnamon stick, whole cloves and green cardamom pods (lightly cracked). Ground spices: the turmeric goes in with the vegetables; mix the nutmeg and mace together for sprinkling between the layers of rice.
2. Rinse the basmati rice thoroughly and soak it for 20–30 minutes. Drain. Boil water with a little salt, add the rice and cook for 5–7 minutes until about 70% done. Drain and set aside.
3. Heat the sunflower oil in a heavy-bottomed pan. Add the whole spices and fry for 30 seconds until fragrant.
4. Add the sliced red onion and fry on medium heat until golden brown and crisp. Lift out half of the fried onions and set aside for the top.
5. To the remaining onions in the pan, add the ginger paste and the green and red chillies (slit), and cook for 1 minute.
6. Add the potato (cut in chunks), carrot (julienned), cauliflower florets, green pepper (in squares) and peas. Stir in the ground turmeric and the salt. Cook for 8–10 minutes until the vegetables are half-cooked.
7. Lower the heat and stir in the yoghurt and almond paste. Layer the part-cooked rice evenly over the vegetables, sprinkling the nutmeg and mace mix between the layers. Top with the saffron (soaked in a little warm water or milk) and the reserved fried onions.
8. Cover the pan tightly with a lid (seal with dough if you like, for dum). Cook on the lowest heat for 20–25 minutes until the rice is fully cooked and aromatic.
9. Gently mix before serving, and take out the whole spices as you serve.