Layered Vegetable Biryani with Saffron and Fried Onions

What you need

• 300 g (10 1/2 oz) basmati rice
• 4 cloves
• 4 green cardamom pods
• 1 bay leaf
• 1 cinnamon stick, about 5 cm (2 in)
• 1 tsp cumin seeds
• 150 g (5 oz) cauliflower, small florets
• 1 carrot, cut into 1 cm (1/2 in) dice
• 1 medium potato, cut into 1.5 cm (3/4 in) dice
• 80 g (3 oz) green beans, cut into 2 cm (3/4 in) pieces
• 80 g (3 oz) peas
• 120 g (1/2 cup) plain yogurt, whole milk
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit or crushed
• 2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/2 tsp red chili powder
• 2 onions, thinly sliced
• 5 tbsp ghee, or neutral oil
• 30 g (1 oz) cashews, roughly chopped
• 3 tbsp chopped cilantro
• 3 tbsp chopped mint
• 1 pinch saffron threads
• 3 tbsp milk, warmed
• 2 tsp salt, 1 tsp for the rice water, 1 tsp for the vegetables

Method

Restated from the original video

1. 1

   Rinse the rice until the water runs clear, then soak it in cold water for 30 min.

2. 2

   Stir the saffron into the warm milk and set aside.

3. 3

   Heat 3 tbsp of the ghee in a wide pan over medium heat. Fry the onions, stirring often, until deep golden, 12-15 min. Lift them out with a slotted spoon onto a plate.

4. 4

   Fry the cashews in the same ghee until golden, about 1 min, and add them to the onions.

5. 5

   In a large bowl, mix the cauliflower, carrot, potato, green beans and peas with the yogurt, ginger-garlic paste, chilies, garam masala, turmeric, chili powder, half of the fried onions, 1 tbsp each of the cilantro and mint, and 1 tsp of the salt. Leave for 10 min.

6. 6

   Heat the remaining 2 tbsp of ghee in a heavy pot with a tight lid. Add the vegetable mixture, cover and cook over medium-low heat until the vegetables are about 70% done and still firm, 8-10 min. Splash in a little water if it sticks. Turn off the heat.

7. 7

   Meanwhile, bring 2 l (2 qt) of water to a boil with the cloves, cardamom, bay leaf, cinnamon, cumin seeds and the remaining 1 tsp of salt.

8. 8

   Drain the rice and add it to the boiling water. Cook until about 75% done, 5-6 min. A grain should break easily between your fingers but still have a firm core. Drain well and pick out the bay leaf and cinnamon.

9. 9

   Spread the rice evenly over the vegetables in the pot. Drizzle with the saffron milk and scatter over the remaining fried onions, the cashews and the rest of the cilantro and mint.

10. 10

    Cover the pot with foil, then a tight lid. Cook over the lowest heat for 20-25 min without lifting the lid.

11. 11

    Rest for 5 min, then fluff gently from the edges, folding the layers together lightly. Serve hot.

Imported from tablefortwoblog.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.