Vegetable Biryani Recipe Kit

Fragrant layered rice with vegetables and whole spices. Serves 4 to 6. Everything below is the smallest pack we stock.

You'll also need: mixed vegetables (carrot, beans, peas, potato), yogurt, salt and fresh mint.

1. Soak 2 cups basmati rice for 30 minutes. Boil with 2 bay leaves, 3 cardamom and 3 cloves until 70% cooked, then drain.
2. Cook vegetables in 3 tbsp ghee with the biryani masala and 1/2 cup yogurt until just tender.
3. Layer the rice over the vegetables. Top with fried onions, mint and a few saffron strands soaked in warm milk.
4. Cover tightly and cook on low heat for 20 minutes.