Vegetable Biryani

What you'll need.

For the rice

• 1½ cups (300 g) Stellar Super Kernel Basmati, rinsed and soaked 20 min
• 4 cups water, 1 bay leaf, 3 cardamom pods, 1 cinnamon stick, 1 tsp salt

For the masala

• 2 tbsp ghee or oil; 1 onion, sliced; 1 tbsp ginger-garlic paste
• 2 cups mixed veg (carrot, potato, peas, beans, cauliflower)
• ½ cup plain yogurt; 1 tsp each cumin, garam masala, turmeric; ½ tsp chilli powder
• Handful mint + cilantro; 2 tbsp fried onions; 2 tbsp cashews; pinch saffron in 2 tbsp warm milk

How to make it.

1. Parboil the soaked rice in spiced salted water until ~70% cooked (still firm). Drain.
2. Fry the sliced onion in ghee until golden; add ginger-garlic paste, then ground spices.
3. Add vegetables and yogurt; cook 8–10 min until veg are nearly tender. Season.
4. Layer: half the rice over the masala, then herbs and fried onions, then remaining rice. Drizzle saffron milk and a little ghee; scatter cashews.
5. Cover tightly, steam (dum) on lowest heat 12–15 min. Rest 5 min, fold gently. Serve with cucumber raita.