Vegetable Biryani

Updated at: Thu, 17 Aug 2023 10:37:15 GMT

Step 1

Heat 2 tablespoons of the oil in a large casserole over a medium-high heat. Add the bay leaf, cardamom pods and cumin seeds and fry for a few minutes. Add 1 sliced onion and fry over a medium heat, stirring often, for about 15 minutes, till golden and soft. Lower the heat and add the garlic, ginger, chilli and ground spices. Cook, stirring, for 2 minutes.

Step 2

Add the carrots, potatoes and peas and enough water to almost cover the vegetables. Bring to the boil, then reduce to a simmer. Cover and cook, stirring from time to time, for 10-15 minutes, or until the veg are al-dente. Season with salt and pepper to taste and add a squeeze of lemon juice. Sprinkle the sultanas on top.

Step 3

Meanwhile, rinse the rice thoroughly in several changes of water. Put into a saucepan with the saffron and a large pinch of salt. Add enough water to cover the rice by 2 cm. Bring to the boil, stir once, then simmer very gently until the water is nearly all absorbed (indicated by deep steam holes on the surface). Preheat the oven to 160 °C/Gas Mark 3.

Step 4

Cover the rice pan with a damp tea towel and a tight-fitting lid and turn the heat as low as possible. Cook for 5 minutes. Remove the lid and use a fork to separate the rice grains.

Step 5

Spoon the rice in a thick layer over the curry in a casserole. Cover the pan with a damp tea towel and put on the lid tightly. Place over a high heat for a few minutes to get the curry bubbling again, then transfer to the oven for 20 minutes. Remove and leave to stand for 10 minutes.

Step 6

While the biryani is cooking is cooking, heat the remaining 3 tablespoons of oil in a large frying pan over a medium-high heat and add the rest of the sliced onions. Cook briskly, stirring often, for about 20 minutes, until well browned and reduced down. Season with salt.

Step 7

Uncover the biryani and scatter over the browned onions and coriander. Serve with a cooling, yoghurty raita, and/or spicy chutney.

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