Vegetable Biryani with Raita and Curry Sauce

Method

1. 1

   Step 1: Heat 3 tbsp ghee in a heavy 5-quart pot over medium heat. Add the whole spices for 30 seconds, then the onions, and cook for 12 to 15 minutes, stirring often, until golden brown.

2. 2

   Step 2: Stir in the ginger-garlic paste and green chilies for 1 minute. Add the carrots, turmeric, 1 tsp garam masala, 1/2 cup yogurt and half the mint, and cook for about 5 minutes, until the yogurt is absorbed and the ghee glistens again.

3. 3

   Step 3: Drain the rice and add it to the pot with the peas. Stir gently for 2 minutes so every grain is coated and tinted yellow.

4. 4

   Step 4: Pour in 3 cups boiling water with 2 tsp salt; the liquid should taste well seasoned. Boil uncovered on medium-high for 5 to 6 minutes, until the water drops just below the surface of the rice and little craters appear.

5. 5

   Step 5: Cover tightly and cook on the lowest heat for 12 minutes, then leave it off the heat for 10 minutes without lifting the lid. Fluff from the edges with a fork and scatter most of the remaining mint over the top.

6. 6

   Step 6: While the rice cooks, warm the last 1 tbsp ghee in a small saucepan, take it off the heat and stir in the chili powder for 20 seconds. Add the crushed tomatoes, remaining garam masala, 1/2 tsp salt and 1/2 cup water and simmer for 15 minutes, until thick and brick red.

7. 7

   Step 7: For the raita, stir the remaining 1 cup yogurt with the cucumber, a pinch of salt and a few torn mint leaves. Serve the biryani from the pot with the raita and curry sauce alongside.

• #vegetarian
• #gluten-free
• #crowd-pleaser