Carrot and coriander biryani

This recipe is my favourite, quick vegetarian biryani - honestly, it's magical - make it part of your self-love Valentine's meal! #ANDAZALOVE

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Preparation time: 10 minutes

Cooking time: 25-30 minutes 

Ingredients 

4-5 tbsp cooking olive oil

1 tbsp ghee

2 star anise

6 green cardamom

1 tsp cumin seeds

2 tbsp whole coriander seeds

1 bay leaf

1 inch cinnamon stick

1 small piece of mace

1 large red onion, sliced thinly

2 tbsp ginger garlic paste 

3 tomatoes, chopped finely

½ tsp turmeric

¾  tsp Kashmiri red chilli powder

3 carrots, peeled and cut into inch side chunks

400 g basmati rice, washed and soaked for 10 minutes before cooking 

Garnishes for steaming: 

½ bunch coriander leaves, finely chopped

Handful pan roasted cashew nuts 

½ tsp saffron, soaked for 10 minutes in hot water (about 4 tbsp hot water) 

15 mint leaves, whole

½ lemon, sliced into thin slices

4 green finger chillis, whole

1 tbsp ghee

Method:

• Drain soaked rice, heat 500 ml water, once bubbling, add rice and boil for 4 minutes, until rice is half cooked. Strain in a colander and set aside.  
• Heat oil and ghee in a pan, add the star anise, green cardamom, cumin seeds, whole coriander seeds, bay leaf, cinnamon stick, mace and allow to release aroma (do not allow to burn). Add onions and brown until light brown.
• Next add ginger and garlic paste, cook until the raw smell leaves the pan.
• Now add the tomatoes, at this point here should be about 2 cups of liquid, lower heat and cover slightly and allow to cook until the oil separates from the curry. Add turmeric, salt and red chilli powder. There should now be about 1 cup of liquid remaining. Add carrots and cook until half cooked.
• Prepare the garnishes. Heat a small frying pan and roast the cashews until light brown on both sides. Keep aside. Turn heat to low and top evenly with par-cooked rice, top with roasted cashews, stick in the green chillis into the rice together with the lemon slices and mint leaves. Dot the ghee on top of the rice as well. 
• Keeping heat on low, cover the pan with foil, seal and top with lid and let it cook in its steam for about 8-10 minutes. The key is that when you take off the foil, steam should rice to the top and the rice should be standing on end. Anything further and the rice will be overcooked. When ready, carefully stir the rice with the layers with a spoon and serve hot.