Jodhpuri kabuli

Step 1: Heat the ¾ cup vegetable oil in a kadhai over medium heat. Fry the 4 slices day-old white bread cubes for 2–3 minutes until golden and crisp; drain. Fry the 2 onions for 12–15 minutes until deep golden; drain. Fry the 1 potato for 6–8 minutes until golden and cooked through, then the 1 oz cashew nuts for 1 minute and the 2 tbsp raisins for 20 seconds until they puff.

Step 2: Boil the 8 ¼ cups water with the 1 tbsp salt, add the drained 9 oz basmati rice and cook on high for 6 minutes until almost done but still firm in the centre. Drain.

Step 3: Heat the 2 ¼ tbsp ghee in a heavy, lidded pot over medium heat. Add the 1 tsp cumin seeds, 4 cloves, 3 green cardamom pods and 1 cinnamon stick; when they sizzle, add the 1 tbsp ginger and 2 green chillies, then the 5 ½ oz cauliflower, 1 carrot and 2 ⅞ oz green peas, and stir for 4 minutes.

Step 4: Lower the heat, stir in the 5 ½ oz plain yogurt, 1 tsp red chilli powder, 1 ½ tsp ground coriander, ¼ tsp ground turmeric and 1 tsp salt and cook for 3 minutes, stirring, until the yogurt is absorbed. Add the ¾ cup milk and the fried potato and simmer for 5–6 minutes until the vegetables are just tender and the sauce is thick.

Step 5: Spoon out half the vegetables. Spread half the rice over the vegetables in the pot, then half the bread cubes, half the onions, the remaining vegetables, and the rest of the rice.

Step 6: Drizzle the 1 pinch saffron threads milk, the rest of the ¾ tbsp ghee and the 1 tsp garam masala over the top, and scatter the remaining bread, onions, cashews and raisins. Cover tightly and cook on the lowest heat for 15 minutes, until steam escapes around the lid and the rice is fluffy.

Step 7: Rest for 5 minutes, scatter with ⅓ oz fresh coriander and ⅓ oz fresh mint leaves, and serve with raita or kadhi.