Layered Vegetable Biryani

Let’s make it.

1. Rinse the rice until the water is mostly clear. Soak in fresh water for 20 minutes, then drain.
2. Bring 3 litres of water to a boil in a large pot. Add 1 tbsp salt, the bay leaf, cardamom, and cloves. Add the drained rice and boil for 5–7 minutes, checking from 5 minutes onward. Drain as soon as a grain is long but still has a firm, chalky center; it will finish cooking in the biryani.
3. While the rice boils, heat the oil and 1 tbsp ghee in a heavy, lidded pot over medium heat. Add the onions and cook for 8–10 minutes, stirring, until well browned. Transfer about one-third to a plate for the top layer.
4. Add the ginger-garlic paste and optional chilli to the pot. Stir for 30 seconds, then add the tomato, turmeric, cumin, coriander, chilli powder, garam masala, and salt. Cook for 3–4 minutes, until the tomato softens.
5. Lower the heat. Stir in the whisked yogurt a little at a time. Add the potato, carrot, cauliflower, beans, peas, and 120 ml water. Cover and simmer for 10–12 minutes, until the potatoes are nearly tender and the masala is thick. Stir once or twice; add a splash of water if the pot looks dry.
6. Spread the vegetables evenly in the pot. Spoon the drained rice over them. Scatter the mint, coriander, reserved onions, optional saffron milk, and 1 tbsp ghee across the rice.
7. Cover the pot tightly. Cook over the lowest heat for 15 minutes; use a heat diffuser or a flat pan under the pot if the base is thin. Turn off the heat and rest, still covered, for 10 minutes.
8. Spoon down through the layers to serve, taking some vegetables and rice for each portion.

A general kitchen recipe and illustrative serving image. Cooking times vary with rice, equipment and soaking. No specific Ivvaz variety has been tested for this recipe.