A delicious homemade vegetarian biryani from Indian chef Manju Malhi
Serves 4
Preparation time: 20 minutes
Cooking time: 40 minutes
1. Melt the butter or ghee in a large saucepan over a medium heat. Add the onion and fry, stirring occasionally, for 6-8 minutes until golden brown. Remove the onion from the pan and set aside.
2. Increase the heat to medium-high. Add the cassia bark, green cardomom pods, cloves, bay leaves and cumin seeds to the butter/ghee left in the pan and fry for 30 seconds, stirring, or until you can smell the aroma.
3. Tip in the vegetables and cashew nuts and continue frying for 5 minutes, stirring occasionally, or until the nuts are golden brown.
4. Preheat the oven to 180°C/350°F/Gas 4. Grease a large ovenproof casserole with a tight-fitting lid.
5. Put an onion in the blender. Add the yogurt, garlic, garam masala, chilli powder and salt and blend until smooth. Stir this mixture into the vegetables.
6. Place a layer of vegetables on the base of the casserole and cover it with a layer of the cooked rice and a few saffron strands.
7. Repeat these layers until all the ingredients have been used, ending with a layer of rice. Cover and bake for 25 minutes, or until the biryani is heated through. Serve hot.
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