ACK 4.11: Biriyani

Wash the rice and let it drain. Put the water and 2 teaspoons of the salt in a medium-sized saucepan and bring to a boil. Then add the rice to the water and bring it to a second boil. Cover it and cook it over low heat for about 15 minutes.

While the rice cooks, steep the saffron in a small amount of warm milk. Then heat the ghee or vegetable oil in another saucepan and stir-fry the powdered spices. After a few seconds, add the diced potatoes and stir-fry them gently for 5 minutes or until they are lightly browned. Now put in the peas, the tomatoes, half of the fresh coriander leaves, and the remaining salt. Cook with the pan covered until the vegetables are tender. Stir every few minutes. If necessary, add a little water to prevent scorching.

By now the rice should be cooked. Add the yogurt, rose-water, and saffron milk to the rice, mix gently with a fork, and let stand undisturbed for 5 minutes. Grease a cakepan or casserole and cover the bottom with half the rice. Pat the rice down. Spread the vegetables evenly over the rice and cover them with the remaining rice. Pat it down and cover the pan tightly with a piece of aluminum foil. Heat the oven to 275° F (140° C) and bake the rice for 15-20 minutes. To serve, cut into portions and remove from the pan with a spatula. Garnish each portion with chopped nuts and coriander leaves. Serve hot.