Vegetable Biryani

The recipe

Instructions

1. 1
   Slice 1 onion thinly and fry until deep crisp brown. Drain on kitchen paper. Soak saffron in 3 tbsp warm water.
2. 2
   Soften the second onion, add garlic, ginger and garam masala for 1 minute.
3. 3
   Add cubed potato, carrot, cauliflower and peas. Stir in yogurt and a cup of water. Simmer 10 minutes.
4. 4
   Parboil the rice for 6 minutes only. Drain. Layer half the rice in a heavy pot, then the vegetables, then remaining rice.
5. 5
   Drizzle with saffron water, top with crispy onions and raisins. Cover tightly. Cook on lowest heat 20 minutes. Rest 10 minutes before serving.

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