Vegetarian Biryani

• olive oil↗4 tablespoons
• yogurt↗1 cup
• raisins↗3 tablespoons
• cashew nuts↗3 tablespoons
• red chilies↗2
• couscous↗4 tablespoons

  (soaked in water overnight)

• coriander powder↗1 teaspoon
• cumin seed↗1 teaspoon
• garam masala↗1⁄2 teaspoon

  (better if you can get Birayani masala or spice)

• large onions↗3

  sliced

• garlic paste↗1 teaspoon

  (grated)

• ginger paste1 teaspoon

  (grated)

• whole cloves↗1⁄2 teaspoon
• black peppercorns↗1 teaspoon
• cardamom↗1 teaspoon
• black cardamom pods↗2
• pieces cinnamon sticks↗2
• cups mangoes (cubed pieces)2
• pieces potatoes, 1-inch pieces deep fried (optional)↗12
• cups rice↗2
• medium tomatoes↗6
• lemon juice↗
• teaspoons salt↗2
• cup saffron milk (roast saffron and add to to lukewarm milk and stand for 5 hrs)1⁄4

Step-by-step instructions

1. 1

   Fry onions in 2 tbs oil until brown.

2. 2

   Mix 1/2 the fried onions, cous-cous, raisins, Cashew nuts, red chillies,tomatoes and grind into a paste in grinder.

3. 3

   Heat 2 Tbs oil and fry cumin seed for 1 minute.

4. 4

   Now add rest of whole dry spices, salt and garlic & ginger paste. Cook for further 1 minute. Add yogurt and cook for 5 minutes. Add the paste from grinder, cumin powder and garam masala and cook for 5 to 10 minutes. Fold in the mango and potato pieces.

5. 5

   Boil 2 cups rice in salted water (do not over cook, under cooked will be fine).

6. 6

   Now layer some rice in oven tray. Sprinkle all over some of the saffron milk and lemon juice.

7. 7

   Add a layer of cooked sauce. Add layer of rice. Again sprinkle saffron milk and lemon juice. You may add as many layers as you like. On the final rice layer add the other 1/2 of fried browned onions all over. Cover with lid or foil and cook for 30 min on gas mark 5.