Vegetable Dum Biryani

Fragrant basmati rice and spiced vegetables layered and steam-finished so the grains stay separate.

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A good vegetable biryani is not mixed rice. The rice and masala are cooked separately, layered, and then finished on very low heat so their aromas meet without turning the grains soft.

Ingredients

• 400 g Aged basmati rice (rinsed until the water is nearly clear)
• 2.5 litres Water (for boiling the rice)
• 2.5 tsp Fine salt (divided)
• 5 Green cardamom pods (lightly crushed)
• 5 Cloves
• 1 5 cm Cinnamon stick
• 2 Bay leaves
• 4 tbsp Ghee (divided)
• 2 large Onions (thinly sliced)
• 1.5 tbsp Ginger-garlic paste
• 180 g Plain yoghurt (whisked smooth)
• 2 tsp Biryani masala
• 1 tsp Kashmiri chilli powder
• 0.25 tsp Turmeric
• 1 large Carrot (cut into 2 cm pieces)
• 250 g Cauliflower florets (cut evenly)
• 150 g Green beans (cut into 3 cm lengths)
• 120 g Green peas (fresh or frozen)
• 1 large Potato (peeled and cut into 2 cm cubes)
• 25 g Mint leaves (roughly chopped)
• 25 g Fresh coriander (roughly chopped)
• 60 ml Warm milk (mixed with a pinch of saffron)
• 1 tbsp Lemon juice

Step-by-step method

1. Soak the rinsed basmati rice in plenty of cool water for 20 minutes. Drain it gently in a sieve. Soaking helps the long grains cook evenly without breaking.
2. Bring 2.5 litres water to a rolling boil with 1.5 teaspoons salt, 3 cardamom pods, 3 cloves, half the cinnamon and 1 bay leaf. Add the drained rice and boil uncovered for 5 to 7 minutes. Bite a grain: the outside should be soft but the centre should still feel firm. Drain immediately.
3. While the rice cooks, heat 2 tablespoons ghee in a heavy lidded pot. Fry the sliced onions over medium heat for 10 to 12 minutes, stirring often, until deep golden. Remove half to a plate for layering; do not let them turn black.
4. Add the remaining whole spices and ginger-garlic paste to the pot. Stir for 45 seconds. Lower the heat, add biryani masala, chilli powder and turmeric, and stir for another 20 seconds so the powders do not burn.
5. Add the potato, carrot, cauliflower and beans with 1/2 teaspoon salt and 60 ml water. Cover and cook for 8 minutes. Add the peas, then cook uncovered for 3 to 5 minutes; the vegetables should be almost tender but still hold their shape.
6. Lower the heat and stir in the whisked yoghurt one spoonful at a time. Cook gently until it coats the vegetables and most free liquid has evaporated. Stir in half the mint, half the coriander and the lemon juice, then taste the masala for salt.
7. Spread the vegetable masala evenly in the pot. Spoon the rice over it without pressing. Top with the reserved onions, remaining herbs, saffron milk and remaining ghee. Make 4 small holes through the rice with a spoon handle so steam can rise.
8. Cover the pot very tightly; place foil beneath the lid if it is loose. Cook over the lowest heat for 20 minutes, using a flat heat diffuser or old frying pan underneath if your burner is strong. Turn off the heat and leave covered for 10 minutes.
9. Open away from your face because the steam is hot. Gently lift from the bottom with a wide spoon, turning sections only once or twice so the white and coloured rice remain distinct. Serve with raita.