Vegetable Biryani

This dish is almost omnipresent, eaten all over the country and great on its own or with side dishes - as well as a great way to get stubborn kids to eat some vegetables! Whether you make it for your family, for guests or for a potluck gathering, you’re sure to get compliments.

Preparation

Soak Double Deer basmati rice in cold water for 20 minutes and wash.
Put the rice in a pan with a large pinch of salt, cover with water till ½ in above the surface of the rice, boil and cook uncovered for 15 minutes. Turn down the heat, cover the vessel and simmer for 5 minutes.
Pour turmeric, lemon juice and saffron water over the rice and sprinkle some fenugreek powder.
Turn off gas and steam for 5 minutes. After that allow it to cool on a plate.
Heat half the oil, add garlic, ginger and onion and fry until golden brown. Add cardamoms, cloves, salt and turmeric.
Add the cheese, coconut and other vegetables separately in the remaining oil. Add ½ the saffron rice, some coriander and mint to the ginger and garlic mixture.
Now add the fried vegetables and stir.
Remove the mixture from the gas and keep it in a warm oven for 30 minutes.
Sprinkle some coriander, mint and cinnamon, and serve.