Kerala-Style Vegetable Biryani

Method

1. 1

   Marinate the vegetables

   Mix the yoghurt with garam masala, ginger-garlic paste and salt. Fold in the chopped vegetables and set aside to marinate for 20 minutes.

2. 2

   Par-cook the rice

   Rinse the Jeerakasala rice (no long soak needed — its short grains cook quickly) and par-boil in salted water with the whole spices for 5 minutes. Drain.

3. 3

   Cook the vegetable masala

   Heat the ghee in a wide pan and cook the marinated vegetables over medium heat for 10 minutes until nearly tender and the masala has thickened.

4. 4

   Layer

   In a heavy pot, layer half the vegetable masala, then half the rice, and repeat. Top with fried onions, herbs and the saffron milk.

5. 5

   Dum-cook

   Cover tightly and cook over very low heat for 18–20 minutes, allowing the rice to finish steaming in the vegetable juices and aromatics.

6. 6

   Rest and serve

   Let the pot rest, still covered, for 10 minutes before opening and gently folding the layers together to serve.