Vegetable Biryani

Method

1. Rinse the rice until the water runs clear, then soak for 20 minutes.

2. Boil the rice in salted water with the whole spices for 6 minutes until 70% cooked. Drain.

3. Fry the onions in oil until deep golden. Remove half for topping.

4. Add garlic, ginger, spices and yogurt to the pan and cook for 2 minutes.

5. Add carrots, cauliflower and peas with a splash of water. Simmer 8 minutes.

6. Layer the rice over the vegetables and top with herbs and the fried onions.

7. Cover tightly and steam on low heat for 15 minutes. Fluff gently and serve.

• indian
• rice
• spiced

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