Vegetable biryani

Method

1. 1 Soak the rice for 30 minutes, sauté thinly sliced onions in ghee for 10 minutes until browned and crispy, then set aside.
2. 2 Sauté the diced vegetables with yogurt and garam masala for 8 minutes; the vegetables will only be about seven-tenths cooked as they will continue to steam in the pot.
3. 3 Boil the rice with salt for exactly 5 minutes until it's 70% cooked, then drain it in a colander.
4. 4 Steep saffron stigmas in 30 ml of hot milk for 10 minutes to extract the color.
5. 5 Spread the vegetables at the bottom of the pot, cover with rice, drizzle with saffron milk and fried onions, then cook over low heat for 25 minutes, let it rest for 10 minutes before stirring.

With an appliance

• Oven 1 hr 10 min

  Replace step 5: wrap the pot tightly with aluminum foil and place it in the oven at 180 degrees for 30 minutes. The heat will surround the pot, preventing the bottom from burning as it would when cooking on the stovetop.