Restaurant-style Vegetable Dum Biryani

Ingredients:

For the Vegetable Masala:
1 tbsp ghee
1 tbsp oil
2 cloves
1 bay leaf (Indian bay, for preference)
1 cinnamon
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1/2 tsp minced garlic (garlic paste)
1/2 tsp minced ginger (ginger paste)
2 green chillies, split
1 tsp ground turmeric (turmeric powder)
1 tsp red chilli powder
1/2 tsp ground cumin (cumin powder)
1/2 tsp garam masala
1 tsp ground coriander (coriander powder)
100g (1/2 cup) chopped tomatoes
40g (1/4 cup) chopped green beans
60g (1/2 cup) diced carrots
110g (1 cup) cauliflower florets
100g (1/2 cup) paneer cheese
2 tbsp yogurt
70g (1/2) cup frozen green peas
2 tbsp chopped coriander (cilantro) leaves
Salt to taste
Water, to cover the vegetables

For the Rice:
350g (2 cups) basmati rice
1 tbsp oil
2 cloves
1 cinnamon stick
1 bay leaf
1/4 tsp ground cardamom (cardamom powder)
2 tbsp lemon juice
1.25l (5 cups) water
Salt, to taste

For the Saffron milk:
5 strands saffron
60ml (1/4 cup) milk

For the Biryani Layering:
2 tbsp chopped coriander (cilantro) leaves
2 tbsp chopped mint leaves
2 tbsp ghee

Method:

Begin with the vegetable masala: Heat together the ghee and oil in a pan over medium-high heat. Add the cinnamon, cloves, bay leaf, cumin seeds and fennel seeds and stir-fry for 1 minute. Add the minced ginger and garlic and continue cooking for one minute or until everything is aromatic. Now add the green chillies, and continue frying for another minute.

Add the turmeric, red chilli powder, garam masala, ground cumin and ground coriander. Cook for a minute then stir in the tomatoes, and fry, stirring occasionally, for 2-3 minutes or until the tomatoes start to break down. Add the green beans, carrots, cauliflower, paneer and yogurt then season to taste with salt.

Pour in enough water to just cover the vegetables. Cover the pan cook, stirring occasionally, for about 5-7 minutes or until all the vegetables are tender. Finally, stir in the green peas and coriander (cilantro) leaves. Cover and cook again for another 2 minutes or until the sauce is almost dry. Take off the heat and set aside.

For the Saffron milk: Simply combine the saffron and milk in a small bowl. Set aside for 10 minutes to infuse.

To cook the rice: Wash rice in a sieve with plenty of cold, running, water until the water runs clear. Soak the rice for about 20 minutes in a large bowl of water then drain and set aside.

Heat 1 tbsp oil in a large pot over medium-high heat. Use to fry the cloves, cinnamon, and bay leaf for about one minute. Then pour in the 1.25l (5 cups) water. Add the ground cardamom and lemon juice and season lightly with salt. Stir to combine then bring to the boil. Add the soaked rice and stir gently to combine. Cook for about 10 minutes, or until the rice is half done, then drain and set aside.

To Layer and Cook: Place half of vegetable masala in the base of a casserole dish or cast iron pot (Dutch oven), arranging it in a single layer. Top with a layer comprising half of cooked rice then pour over half of saffron milk.

Pre-heat your oven to 160C (140C fan/320F/Gas Mark ??).

Sprinkle over 1 tbsp coriander (cilantro) leaves and 1 tbsp mint leaves. Place the remaining vegetable masala in a single layer on top of the herbs, followed by the remaining rice. Pour over the rest of the saffron milk and scatter over the herbs. Drizzle the ghee on top then cover tightly with a lid (if your lid is not tight fitting enough, cover the pot with a double layer of kitchen foil then set the lid on top).

Transfer to your pre-heated oven and bake for about 10-12 minutes, until the rice is done. Remove the lid, garnish with fried onions, cashews and raisins if you like, then serve.