Ingredients

500g basmati rice

2 large onions, halved and thinly sliced

4 tbsp sunflower oil

Thumb-size piece fresh root ginger, shredded

65g sachet korma curry paste (e.g., Sharwood’s)

2 cinnamon sticks

6 green cardamom pods

3 star anise

250g diced potatoes

1 small cauliflower, cut into small florets

250g Greek yogurt

225g frozen peas

2 good pinches saffron

½ tsp rosewater

Butter, for greasing

100g roasted, salted cashew nuts

2 onions, halved and very thinly sliced

3 tbsp sunflower oil

Good handful coriander

Instructions

Step 1: Rinse the basmati rice several times in cold water to remove excess starch. Then, soak it in a bowl of cold water for 30 minutes.

Step 2: While the rice soaks, heat 4 tablespoons of sunflower oil in a large frying pan. Fry the sliced onions for about 8 minutes until soft and starting to brown.

Step 3: Add the shredded ginger and cook for another 2 minutes. Stir in the korma curry paste and whole spices (cinnamon sticks, cardamom pods, star anise), cooking for 1 more minute to release the aromas.

Step 4: Add the diced potatoes and cauliflower florets to the pan. Pour in 300ml water, cover, and boil for 5 to 7 minutes until the vegetables are just tender but still firm.

Step 5: Stir in the Greek yogurt and frozen peas with 1 teaspoon of salt. Mix well and set aside.

Step 6: Combine the saffron, rosewater, and 3 tablespoons of boiling water in a small bowl. Stir to mix thoroughly.

Step 7: Drain the soaked rice and cook it in a pan of boiling salted water for 5 minutes until almost tender. Drain the rice again carefully.

Step 8: Preheat the oven to 180°C (fan 160°C/Gas 4). Butter the base of a large ovenproof dish with a lid.

Step 9: Spread the curry sauce evenly in the base of the dish, scatter the roasted cashew nuts over it, then spoon the cooked rice on top. Drizzle the saffron and rosewater mixture over the rice.

Step 10: Cover the dish tightly with foil and then its lid. You can chill it overnight if desired to allow flavors to develop.

Step 11: Bake the biryani in the oven for 45 minutes to 1 hour until thoroughly heated through. Check by tasting rice from the center.

Step 12: Meanwhile, heat 3 tablespoons of sunflower oil in a frying pan and slowly fry the second batch of sliced onions until golden and crisp. This can be done ahead of time.

Step 13: When the biryani is hot and ready, gently toss through the fried onions and fresh coriander before serving.

Tips & Variations

Keep a close eye on the rice as it boils; pre-soaked grains cook faster than usual and can overcook easily.

Add mixed vegetables like carrots or green beans to vary the texture and color.

For a richer taste, use ghee instead of sunflower oil when frying the onions.

Substitute cashews with toasted almonds or pistachios for a different nutty flavor.

FAQs

Can I make this biryani vegan?

Yes, you can replace the Greek yogurt with a plant-based yogurt or coconut yogurt and use oil or vegan butter in place of dairy butter.

Do I have to soak the rice before cooking?

Soaking the rice helps remove excess starch and allows the grains to cook more evenly and quickly, resulting in fluffy biryani. It’s recommended but not absolutely mandatory.