Vegetarian Biryani

Ingredients

• Pre-soaked & drained rice - 1½ mugs
• Oil (sunflower or own preference) - 1 to 2 tbsp
• Ghee/Butter - 3 to 4 tbsp
• Cinnamon, cardamom, cloves & bay leaves - 2 to 3 of each (optional)
• Finely chopped white onions - 1 large or 2 medium
• Potato (cubed) - 1 medium
• Frozen mixed vegetables (cauliflower, green beans, sweetcorn, carrots, peas) - 400 g
• Paneer (cubed) - 100 g (optional)
• Finely chopped garlic - 1 tbsp
• Finely chopped ginger - ½ tbsp
• Sashi’s Biryani Masala - 1 tbsp
• Sashi’s Garam Masala - ½ tbsp
• Salt - 1½ tsp
• Red chilli powder - 1 tsp
• Passata (100 g) or 2 fresh tomatoes (finely chopped)
• Yoghurt - 2 tbsp

Cooking Method

1. Put the oil in a pan, add onions and gently fry 10 to 12 minutes on medium heat until soft. Set onions aside.
2. In the same pan, add 2 tbsp ghee/butter, then add garlic and ginger; sauté 1 to 2 minutes.
3. Add Sashi’s Biryani Masala, Garam Masala, red chilli powder, salt and turmeric; cook 1–2 minutes on low–medium.
4. Add passata/tomatoes and yoghurt; stir 3–4 minutes.
5. Add the vegetables, potato and paneer; cook 10 minutes with the lid on, stirring occasionally.
6. In a separate pan, add the whole spices with 1 tbsp ghee/butter; cook 2–3 minutes on low. Add the pre-soaked rice and ½ tsp salt with 900 ml water, partially cover and parboil 7–8 minutes until semi-cooked. Drain and set aside.
7. Layer half the vegetable mixture in the pan, then half the rice; add some onions and repeat layers. Pour in 450 ml water, scatter the sautéed onions on top with 1–2 tbsp ghee/butter. Seal tightly with foil and the lid so no steam escapes; simmer on low 15 minutes.
8. Carefully lift the foil (beware hot steam) and serve with yoghurt or raita.