Royal Vegetarian Biryani Pakistani Style

Ingredients

• For the vegetable curry sauce:
• 10 tablespoons vegetable oil (not olive)
• 2 red onions, peeled, finely chopped
• 1 teaspoon each of grated ginger and crushed garlic
• 400 grams natural yogurt
• 1 teaspoon red chilli powder
• 1/2 teaspoon turmeric
• 2 teaspoons dried fenugreek leaves or 1/2 bunch fresh fenugreek leaves
• 300-400 grams mixed fresh seasonal vegetables
• 250 grams Basmati rice, washed and soaked in tap water for 30 minutes, then par-boiled in hot boiling salty water for only 2-3 minutes
• Whole spices and garnish:
• 1 inch cinnamon quill
• 10 cloves
• 7 green cardamoms
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 bunch coriander leaves
• 10 mint leaves
• 1/2 lemon, sliced into 3-4 slices
• 2-3 green chilli
• 1 pinch saffron, infused in 1 tbsp hot boiling water for 15 minutes

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