Weeknight Layered Vegetable Biryani

⏱ 70 min · Serves 4

A fragrant, properly layered biryani without the all-day commitment: spiced yoghurt vegetables, saffron milk and fluffy basmati steamed together until every grain smells of cardamom and fried onion.

Per serving: 610 kcal · 16.0g protein · 97.0g carbs · 18.0g fat

Ingredients

• 350g basmati rice
• 3 tbsp ghee or vegetable oil
• 2 large onions, thinly sliced
• 1 tbsp ginger-garlic paste
• 1 green chilli, slit
• 200g carrots, diced
• 150g green beans, cut into 2cm pieces
• 150g cauliflower florets
• 100g frozen peas
• 150g thick Greek yoghurt
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 2 tsp ground coriander
• 1 tsp garam masala
• 4 green cardamom pods
• 1 cinnamon stick
• 3 cloves
• 1 tsp cumin seeds
• 2 bay leaves
• 1 tsp salt, plus more for the rice
• big pinch saffron soaked in 4 tbsp warm milk
• handful mint leaves, chopped
• handful coriander leaves, chopped
• 2 tbsp fried cashews (optional)
• 1 tbsp lemon juice

Method

1. Rinse the rice until the water runs clear, then soak in cold water for 20 minutes.
2. Heat 2 tbsp ghee in a wide, heavy pan and fry the sliced onions over medium heat for 12-15 minutes until deep golden. Lift out half onto kitchen paper for the topping.
3. To the onions left in the pan add the cumin seeds, cardamom, cinnamon, cloves and 1 bay leaf. Sizzle 30 seconds, then stir in the ginger-garlic paste and green chilli for a minute.
4. Add the carrots, beans and cauliflower with the turmeric, chilli powder, ground coriander and 1 tsp salt. Stir 3 minutes, then splash in 100ml water, cover and cook 8 minutes until just tender.
5. Turn off the heat, stir through the yoghurt, peas, garam masala, half the mint and coriander and the lemon juice. Level the mixture in the pan.
6. Meanwhile bring a large pan of well-salted water to the boil with the remaining bay leaf. Drain the rice and boil 5 minutes, until the grains are soft outside but still firm in the centre. Drain well.
7. Spread the part-cooked rice over the vegetables. Drizzle over the saffron milk and remaining 1 tbsp ghee, then scatter with the reserved fried onions, the rest of the herbs and the cashews.
8. Cover tightly (a sheet of foil under the lid helps) and cook on the lowest heat for 18-20 minutes. Rest off the heat 10 minutes.
9. Fork through gently from the edges to bring up the vegetables, and serve with raita or a cucumber salad.