Vegetable Biryani with Saffron and Fried Onions

• 300 g Basmati rice
• 60 ml Whole milk
• ¼ tsp Dried saffron threads
• 1 large Yellow onion
• 2 tbsp Ghee
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 500 g Frozen mixed vegetables
• 200 g Yogurt
• 20 g Fresh coriander
• 60 g Fried onion
• 650 ml Water
• 2 tsp Fine sea salt
• ½ tsp Black pepper

1. Rinse the rice in several changes of cold water until the water runs mostly clear, then soak it in fresh water for 20 minutes. Warm the milk until just hot, stir in the saffron, and set aside to bloom.
2. Thinly slice the yellow onion. Peel and finely grate the ginger root, then finely grate the garlic.
3. Melt the ghee in a dutch oven over medium heat. Add the sliced onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
4. Stir in the ginger and garlic and cook for 1 minute until fragrant. Add the ground cumin, ground turmeric and 1 tsp of the garam masala, and cook for 30 seconds to toast the spices.
5. Add the frozen mixed vegetables and cook for 4 to 6 minutes until hot and any excess moisture has cooked off. Take the pan off the heat and stir in the yogurt, remaining salt and black pepper until the vegetables are evenly coated.
6. Drain the soaked rice well. Spread half the vegetable mixture in an even layer in the pot, then scatter over half the rice; repeat with the remaining vegetables and rice to create distinct layers.
7. Pour the water gently down the side of the pot so you do not disturb the layers. Bring to a gentle simmer over medium heat, then cover tightly, reduce to low, and steam for 18 to 20 minutes until the rice is tender and the water is absorbed.
8. Turn off the heat and leave the biryani covered for 10 minutes to finish steaming. Drizzle over the saffron milk, sprinkle with the remaining garam masala, then top with fried onion and fresh coriander.
9. Gently fluff from the sides with a spoon to lift up the layers without mashing the rice. Serve hot, making sure each portion gets rice, vegetables and some of the topping.

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