Vegetable Dum Biryani

Dum biryani sounds intimidating until you realise it is just careful layering plus patience. Par-cook the rice, layer it over a well-spiced vegetable base, seal the pot, and let steam do the magic. The saffron milk drizzled on top is what gives you those gorgeous orange-streaked grains.

Ingredients

• 500g basmati rice, soaked 30 minutes
• 400g mixed vegetables (cauliflower, carrots, beans, peas)
• 200g yogurt; 3 tbsp biryani masala
• 2 large onions, thinly sliced and fried golden
• A pinch of saffron soaked in 60ml warm milk
• 4 tbsp ghee; fresh mint and coriander
• Whole spices: 4 cardamom, 4 cloves, 2 bay leaves, 1 cinnamon stick
• Salt

Instructions

1. Boil the rice with the whole spices and salt until 70% cooked (still firm in the centre). Drain.
2. Toss the vegetables with yogurt, biryani masala, half the fried onions, and salt. Spread in a heavy pot.
3. Layer the rice over the vegetables. Drizzle saffron milk and ghee, scatter remaining onions, mint, and coriander.
4. Seal the lid (dough or a tight lid with a cloth), cook on high 5 minutes, then lowest heat 25 minutes. Rest 10 minutes before opening. Fluff gently with a fork.

Club tip

Resist peeking during the dum — every lift of the lid lets out the steam that is cooking your rice. Trust the timer.