Vegetable Biryani

Method

Long grains of rice that separate perfectly, mixed with tender vegetables infused with warm spices. The steam escaping as the pot opens is fragrant with cumin, cardamom, and ghee.

1. 1

   Rinse the basmati rice in cold water until the water runs clear. Soak it for 20 minutes. In a large pot of boiling salted water, add the cinnamon stick, cloves, and cardamom. Submerge the basmati rice and cook for 5 to 7 minutes: the grain should be tender on the outside but still a little firm to the bite. Drain.

2. 2

   In a heavy-bottomed pot, heat the ghee. Add the sliced onions. Let them brown until they are deep brown and crispy. Remove half of them for the final garnish.

3. 3

   In the same pot, add the cumin seeds. When they crackle, add the garlic, chopped chili, and ginger. Add the carrots, potatoes, and cauliflower. Sprinkle with turmeric and garam masala. Pour in the yogurt and simmer for 10 minutes. The sauce should coat the vegetables without being watery.

4. 4

   Spread the pre-cooked basmati rice over the vegetables. Sprinkle with coriander, mint, the remaining fried onions, and a few saffron strands. Cover tightly. Let it cook over very low heat for 15 minutes. The steam will finish cooking the basmati rice through, infusing it with the aroma of the vegetables.