Awadhi vegetable dum biryani

Step 1: Crumble the ½ tsp saffron threads into the ¼ cup warm milk and leave it to steep. Mix the 5 ½ oz wholewheat flour (atta) with the ½ cup water into a soft, sticky dough, cover and set aside for sealing the pot.

Step 2: Heat the ¾ cup vegetable oil in a wide pan over medium heat and fry the 3 onions, stirring often, until they are evenly deep golden and crisp, 15–18 minutes. Lift them onto kitchen paper; they crisp further as they cool. Keep 2 tbsp of the onion-scented oil.

Step 3: In the same pan with the reserved oil, fry the 7 oz waxy potatoes over medium heat until golden on the edges, 5 minutes, then add the 5 ½ oz carrots, 4 oz French beans and 7 oz cauliflower and toss for 3 minutes. They should be only half cooked.

Step 4: Whisk the 9 oz thick plain yogurt with the 1 oz cashew nuts, 1 tbsp ginger paste, 1 tbsp garlic paste, 1 tsp ground fennel, ½ tsp ground white pepper, ½ tsp ground green cardamom, ¼ tsp ground mace and 1 ½ tsp salt. Add the 1 ½ tbsp ghee to the pan, lower the heat, and stir in the yogurt mixture a little at a time so it does not split.

Step 5: Add the 3 ½ oz green peas, 5 ½ oz paneer and half the fried onions, cover and simmer on low for 8–10 minutes, until the gravy is thick enough to cling to the vegetables and a knife meets slight resistance in the potato.

Step 6: Meanwhile bring the 12 ½ cups water to a rolling boil in a large pot with the 1 ½ tbsp salt, 4 green cardamom pods, 4 cloves, 2 bay leaves and 1 tsp black cumin seeds (shahi jeera). It should taste like sea water.

Step 7: Drain the soaked 14 oz basmati rice and tip it into the boiling water. Cook on high, uncovered, for 5–6 minutes, until a grain breaks into firm pieces with a chalky centre. Drain at once.

Step 8: Grease a heavy pot with the remaining 1 ½ tbsp ghee. Spread half the vegetables in it, then half the rice. Scatter half the ¼ oz fresh mint leaves and half the remaining fried onions over the rice.

Step 9: Spoon over the rest of the vegetables, then the rest of the rice. Drizzle the saffron milk, 1 tsp kewra water, 1 tsp rose water and 3 tbsp single cream in streaks over the top so the rice ends up white and gold, then add the last of the mint and onions.

Step 10: Put the lid on and press the sealing dough all around the rim so no steam can escape. Set the pot on a flat tawa or heavy frying pan over medium heat for 5 minutes, until you hear a faint sizzle, then turn the heat to its lowest and cook for 25 minutes.

Step 11: Rest the sealed pot off the heat for 10 minutes. Break the seal at the table; the steam should smell of saffron and kewra. Fold gently from the side with a wide spoon so the layers mix without breaking the grains.