Vegetable Biryani

Ingredients

For 6 servings

• 370 g basmati rice, soaked 30 minutes
• 450 g mixed vegetables, beans, peas, cauliflower), carrot
• 250 g paneer, cubed
• 185 g plain yogurt, whisked
• 2 piece onions, thinly sliced
• 2 piece tomatoes, chopped
• 30 g mint leaves
• 30 g cilantro leaves
• 2 piece green chillies, chopped
• 15 g ginger, grated
• 15 g garlic, minced
• 1.5 g saffron, soaked in warm milk
• 120 g milk
• 47 g cashews
• 50 g pomegranate seeds
• 56 g ghee
• 3 g cumin seeds
• 2 piece bay leaves
• 4 piece cardamom pods
• 4 cloves
• 1 piece cinnamon stick
• 2 g turmeric
• 4 g Kashmiri chilli powder
• 3 g garam masala
• 28 g neutral oil
• Salt, to taste

Method

1. 1

   Soak the rice for 30 minutes, then drain. Blend the mint, cilantro, chillies, half the ginger and garlic with a little milk into a green paste.

2. 2

   Fry the onions in the oil and ghee until deep golden; reserve half for garnish. Briefly fry the cashews.

3. 3

   Add the whole spices and cumin, then the remaining ginger and garlic and the tomatoes, and cook until jammy.

4. 4

   Stir in the ground spices, then the vegetables and yogurt, and cook until lightly coated; fold the paneer through part of the mixture.

5. 5

   Parboil the rice until 70% cooked, drain, and tint portions with saffron milk and a little green paste.

6. 6

   Layer the masala and rice in the pot, drizzle with saffron milk and ghee, cover tightly and steam on very low heat for 20–25 minutes; rest, then fluff and top with fried onions, cashews and pomegranate.