Veggie subzi biryani

• basmati rice↗400g g
• sunflower oil↗125ml ml
• large onions↗4

  sliced

• small knob of fresh root ginger

  finely grated to make 1 tsp

• garlic clove↗1

  crushed

• tomatoes↗225g g

  skinned and finely chopped

• red chilli powder↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• cinnamon stick↗1
• cardamom pods↗4
• cumin seeds↗1 tsp tsp
• black peppercorns↗1 tsp tsp
• cloves↗1 tsp tsp
• star anise4
• bay leaves↗2
• Greek yogurt↗250g
• potatoes↗250g

  diced

• carrots↗140g

  diced

• frozen peas↗140g
• small bunch coriander

  finely chopped

Step-by-step instructions

1. 1

   Wash the rice thoroughly in cold, running water, then leave to soak in a bowlful of water for 1 hr. Once soaked, drain, then cook in plenty of boiling salted water for about 8 mins until 90 per cent cooked. Drain again and set aside.

2. 2

   Heat the oil in a large pan, add the onions and fry until golden brown. Lift out half the onions with a slotted spoon and set aside. Continue frying the rest of the onions at a high heat until really crisp, then lift these out with a slotted spoon. Drain on kitchen paper, sprinkle with a little salt and set aside until ready to serve.

3. 3

   Return the first reserved batch of onions to the pan. Fry with the ginger and garlic for 1 min, then stir in the tomatoes, all the spices, the bay, yogurt and some salt. Cook for a few mins until the oil separates out, then add the potatoes and carrots with 400ml water. Gently cook for 20-30 mins or until the veg are almost cooked and saucy (splash in more water if the sauce gets too thick). Turn off the heat and stir in the peas.

4. 4

   Spread half the cooked rice over the bottom of a large casserole dish. Spread the saucy vegetables on top, sprinkle with the chopped coriander, then evenly cover with the remaining rice. Dampen a clean, thick tea towel, lay it over the casserole and put on the lid. Set it over a very low heat and cook for about 30 mins. Spoon into a large shallow dish to serve, gently mixing the vegetables and rice as you go, then scatter over the crispy onions.