Vegetable Biryani

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Patty Turner Afton

¼ cup (60ml) whole milk

20 strands of saffron

2 cups (400g) basmati rice

2 large yellow or white onions, halved and sliced thinly

¼ cup plus 2 teaspoons ( 70 ml) ghee or oil such as grapeseed

2 ½ teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume.

12 dried apricots ( 125 g), chopped

½ cup (70g) whole cashews

¼ cup (35g) golden raisins

10 garlic cloves, grated

3- to 4-inch piece of fresh ginger, peeled and grated (about 4 tablespoons; 50 g)

1 green chile, such as jalapeno or serrano, minced

1 ½ teaspoons garam masala

1 whole star anise pod

1 teaspoon ground caraway

½ teaspoon ground turmeric

½ cup (120g) plain unsweetened yogurt

1 small cauliflower, separated into ½-inch florets

1 Yukon gold potato, peeled and diced into ½-inch (2.5 cm) cubes

1 medium carrot, trimmed, peeled, and diced

1 cup (240ml) water

½ cup (60g) green peas, fresh or frozen

1 cup fresh cilantro, tender stems and leaves

1 cup fresh mint, tender stems and leaves

¼ cup (60ml) lemon or lime juice

3 green cardamom pods, lightly cracked

A 2-inch (5cm) stick of cinnamon

4 cloves

2 large bay leaves

2 teaspoons (10ml) rosewater

2 teaspoons (10ml) pandan (kewra/screwpine) water

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