Whole spice biryani

Ingredients

• 500 g basmati rice, soaked 30 minutes
• 3 tbsp ghee
• 2 star anise, 1 inch cinnamon, 4 green cardamom, 4 cloves
• 3 onions, thinly sliced
• 200 g yoghurt
• 1 tsp Vandu garam masala
• A pinch of saffron in warm milk
• Salt to taste

Spices used

Method

1. 1

   Heat ghee and bloom the whole spices for 30 seconds until they lift and smell sweet.

2. 2

   Fry the onions slowly to a deep gold. Remove half for layering.

3. 3

   Add yoghurt and garam masala off the heat, then return to a low flame and cook until the fat separates.

4. 4

   Boil the rice to 70 per cent, drain and layer over the masala with the reserved onions and saffron milk.

5. 5

   Seal the pot and cook on dum over the lowest flame for 20 minutes. Rest 10 minutes before opening.