Vegetable Biryani

Name: Vegetable Biryani
Total time: 60 min
Yield: 6
Ingredients: 400 g basmati rice, soaked 30 minutes; 1 pinch saffron soaked in 60 ml warm milk; 3 onions, thinly sliced; 120 ml oil; 500 g mixed vegetables (carrot, beans, cauliflower, peas); 200 g yogurt; 2 tbsp biryani masala; 1 tbsp ginger-garlic paste; handful mint and cilantro

Layered spiced rice with crisp fried onions.

Total: 60 min
Active: 35 min
Serves: 6
Cuisine: indian

Servings6

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Ingredients

Rice

14 oz basmati rice, soaked 30 minutes
1 pinch saffron soaked in 60 ml warm milk

Fried onions

3 onions, thinly sliced
4 fl oz oil

Vegetables

1 lb mixed vegetables (carrot, beans, cauliflower, peas)
7 oz yogurt
2 tbsp biryani masala
1 tbsp ginger-garlic paste

Layering

handful mint and cilantro

Steps

Fry the onions in the oil until deep brown and crisp, then drain — keep the oil.
Cook the vegetables in some of that oil with the ginger-garlic paste, biryani masala, and yogurt for 10 minutes.
Boil the rice in heavily salted water until 70% done, about 5 minutes, and drain.
Layer the vegetables, then the rice, then half the fried onions, herbs, and the saffron milk.
Cover tightly and steam on the lowest heat for 20 minutes, then fluff from the edges and top with the rest of the onions.