Vegetable Biryani

Video: https://www.youtube.com/watch?v=e2c8u05nuGY&list=PLJMB2qZjYGujwPyXvj_ZWTpsCeBMfiyZ6&index=3

INGREDIENTS

Around 8 tbsp Oil

5 medium White Onions (cut in two and thinly sliced)

2-3 Bay Leaves

1 Cinnamon Stick

Spice Mix 1 2 Star Anise

4-5 Cloves

5 Green Cardamom Pods

1 tsp Cumin Seeds

2 medium White Onions (finely chopped)

1 cm Ginger (finely grated)

2 large Garlic Cloves (finely grated)

2 large Tomatoes (medium chopped)

2 tbsp Tomato Purée

1 tsp Salt

1 tsp Chilli Powder

Spice Mix 2 1 tsp Garam Masala

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 small Cauliflower (cut into florets)

200g Fine Green Beans (roughly chopped)

1 large Carrot (cut into slices)

2 potatoes (medium chopped)

50ml Water

The Rice

400g Rice (of choice)

1 tsp Salt

Water (for boiling)

1 Bay Leaves

Spice Mix 3 1 Cinnamon Stick

2 Cardamom Pods

Garnish

A bunch of fresh chopped coriander (finely chop the stems and roughly chop the leaves)

The remaining cooked sliced onions

1 tsp rose water

2 tsp saffron-infused milk (optional — to make the dish vegan use plant-based milk)

METHOD

Heat a large, wide saucepan on a high heat and add the oil to heat.

When the oil is hot add the 6 sliced onions and fry for 12-15 minutes, stirring frequently, until the onions are a nice golden colour (but not burnt).

Lift the onions into a sieve to drain off the oil, and then empty out the onions onto a plate lined with kitchen paper to drain further.

Pour out the oil in the pan, retaining only 2-3 tbsp. When the oil is hot again add the spices in Spice Mix 1 and immediately stir well to fry and release the flavours…IT’S IMPORTANT THAT THEY DON’T BURN. After only a few seconds add in the 2 chopped onions. Once again, cook until the onions become a beautiful light golden colour.

Add the chopped tomatoes and tomato purée and stir well.

Next add-in the spices: Spice Mix 2. Stir well and allow them to heat for a few seconds before adding 50ml of water (to prevent sticking and burning). Stir again.

Add the: cauliflower, fine green beans, carrots and potatoes, then add another 50ml of water and a large pinch of sugar to balance the flavours. Stir well to coat all the vegetables.

Reduce the heat to medium, place a lid on the saucepan and cook for only 10 minutes (to prevent the cauliflower and potatoes from fully cooking).

The Rice

Half fill a medium saucepan with boiling water and add 1 tsp salt. Rinse the rice and add it to the saucepan. Stir well and then add Spice Mix 3. Stir well once again.

Assembling the Dish

Preheat the oven to 180C.

In a large heavy-bottomed deep saucepan (or Dutch Oven) add:

1) a base layer of the cooked rice

2) a layer of the golden sliced onions

3) a top layer of vegetables

.........Then repeat the layers in the same order.

On top of the assembled dish:

• spread across the fresh chopped coriander

• spread on top the remaining cooked sliced onions

• drizzle with rose water and saffron-infused milk (optional)

Place the lid on the saucepan and place it in the preheated oven for 50 minutes to one hour.