Vegetable biryani recipe
 Richly flavoured with saffron and spices, this fragrant rice dish makes a luxurious vegetarian main dish – or serve other vegetable dishes alongside for an Indian-style feast. Each serving provides 456kcal, 15g protein, 76g carbohydrate (of which 10g sugars), 8g fat (of which 3g saturates), 9g fibre and 0.2g salt. 400g/14oz basmati rice2 tbsp grated fresh root ginger2 tbsp grated garlic 2 green chillies, thinly sliced2 tsp garam masala2 tsp ground cumin1 tsp ground turmeric1 tsp Kashmiri chilli powder200g/7oz Greek-style yoghurt2 tbsp lemon juice50g/1¾oz fresh coriander, finely chopped, plus extra to garnish20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish300g/10½oz sweet potatoes, peeled and cut into 15mm cubes200g/7oz cooked beetroot, cut into 15mm cubes200g/7oz green beans, cut into 2cm/¾in lengths200g/7oz peas, thawed if frozen1 tsp crushed cardamom seeds2 tsp cumin seeds1 bay leaf200g tin chickpeas, drained and rinsed3 tbsp butter, melted2 tbsp double cream, warmedlarge pinch saffronsalt and freshly ground black pepper 400g/14oz basmati rice 2 tbsp grated fresh root ginger 2 tbsp grated garlic 2 green chillies, thinly sliced 2 tsp garam masala 2 tsp ground cumin 1 tsp ground turmeric 1 tsp Kashmiri chilli powder 200g/7oz Greek-style yoghurt 2 tbsp lemon juice 50g/1¾oz fresh coriander, finely chopped, plus extra to garnish 20g/¾oz fresh mint leaves, finely chopped, plus extra to garnish 300g/10½oz sweet potatoes, peeled and cut into 15mm cubes 200g/7oz cooked beetroot, cut into 15mm cubes 200g/7oz green beans, cut into 2cm/¾in lengths 200g/7oz peas, thawed if frozen 1 tsp crushed cardamom seeds 2 tsp cumin seeds 1 bay leaf 200g tin chickpeas, drained and rinsed 3 tbsp butter, melted 2 tbsp double cream, warmed large pinch saffron salt and freshly ground black pepper 2 onions, thinly sliced and dried on kitchen papervegetable oil, for fryingdried rose petals 2 onions, thinly sliced and dried on kitchen paper vegetable oil, for frying dried rose petals Method Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate.Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas.Preheat the oven to 200C /180C Fan/Gas 6.Mix together the melted butter, cream and saffron in a small bowl.Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes.Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper.Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Rinse the rice in cold water until it runs clear, then soak in water for 25–30 minutes. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6–8 minutes, or until al dente. Drain well and mix with the chickpeas. Preheat the oven to 200C /180C Fan/Gas 6. Preheat the oven to 200C /180C Fan/Gas 6. Mix together the melted butter, cream and saffron in a small bowl. Mix together the melted butter, cream and saffron in a small bowl. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Put a lidded flameproof casserole dish over a medium–low heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6–8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint. Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint.