Vegetable Biryani

• Basmati Rice(300 g)
• Onion(2)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Carrot(2)
• Potato(2)
• Cauliflower(300 g)
• Peas(150 g)
• Tomato(2)
• Yogurt(120 ml)
• Coriander(20 g)
• Fresh mint(15 g)
• Ghee(3 tbsp)
• Rapeseed Oil(1 tbsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Garam Masala(2 tsp)
• Ground Coriander(2 tsp)
• Cinnamon(½ tsp)
• Cardamom(4)
• Bay leaf(1)
• Raisins(3 tbsp)optional
• Flaked Almonds(3 tbsp)optional
• Vegetable Broth(700 ml)
• Salt(2 tsp)
• Black pepper(½ tsp)
• Saffron(1 pinch)optional
• Milk(2 tbsp)optional
• Lemon(1)

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear, then soak it in cold water while you prep the vegetables. Thinly slice {Onion}, mince {Garlic}, grate {Ginger}, dice {Carrot} and {Potato} into small uneven pieces, cut {Cauliflower} into small florets, chop {Tomato}, and roughly chop {Fresh cilantro} and {Fresh mint}.

   ~20 min

2. 2

   Warm {Ghee} and {Vegetable oil} in a large heavy pot over medium heat. Add half the {Onion} and cook until golden at the edges. Stir in {Cumin}, {Cardamom pod}, {Bay leaf}, {Garlic}, and {Ginger} for 1 minute, then add {Carrot}, {Potato}, {Cauliflower}, {Tomato}, {Turmeric}, {Ground Coriander}, {Garam Masala}, {Cinnamon}, {Salt}, and {Black pepper}. Cook until the vegetables are glossy and lightly softened.

   ~12 min

3. 3

   Stir in {Yogurt}, {Peas}, half the {Fresh cilantro}, half the {Fresh mint}, and {Raisins}. Drain the soaked {Basmati Rice} and spread it over the vegetables without stirring too much. Pour in {Vegetable Stock}. Scatter the remaining {Onion} over the top.

   ~3 min

4. 4

   If using, crush {Saffron} into {Milk} and drizzle it over the rice. Cover tightly, bring to a gentle boil, then reduce to low and cook until the rice is tender and the liquid is absorbed.

   ~20 min

5. 5

   Turn off the heat and leave the biryani covered to steam. Toast {Flaked Almonds} in a dry pan while it rests.

   ~5 min

6. 6

   Fluff the rice gently from the sides to fold the vegetables through without mashing them. Finish with the remaining herbs, the toasted {Flaked Almonds}, and wedges from {Lemon}. Serve hot straight from the pot.

   ~3 min