Preparation steps 1 Rinse the basmati rice several times in cold water until the water runs clear. 2 Leave the rice to soak for 30 min in plenty of cold water. 3 Warm the milk. 4 Steep the saffron in the warm milk. 5 Slice the onions very thinly into half-moons. 6 Heat the oil in a large sauté pan over medium heat. 7 Fry two thirds of the onions for 15 to 20 min, stirring, until deep golden and crisp. 8 Drain the fried onions on kitchen paper. 9 Toast the cashews in the same oil for 1 min until golden. 10 Drain the cashews on kitchen paper. 11 Let the raisins plump up in the oil for 30 seconds. 12 Drain the raisins on kitchen paper. 13 Pour the frying oil out of the pan, leaving just a thin film. 14 Peel the carrots. 15 Cut the carrots into 1 cm dice. 16 Peel the potatoes. 17 Cut the potatoes into 1.5 cm dice. 18 Top and tail the green beans. 19 Cut the green beans into 3 cm pieces. 20 Cut the cauliflower into small florets. 21 Mince the garlic. 22 Grate the ginger. 23 Slit the chillies lengthways. 24 Finely chop the tomatoes. 25 Pick the mint leaves. 26 Chop the mint. 27 Chop the coriander. 28 Cook the rest of the onions in the sauté pan for 6 min until golden. 29 Add the garlic, ginger and chillies and cook for 1 min, stirring. 30 Add the cumin, turmeric, paprika and half the garam masala and stir for 30 seconds. 31 Add the tomatoes and cook for 5 min until they melt. 32 Add the carrots, potatoes, cauliflower and green beans and sauté for 5 min. 33 Lower the heat right down. 34 Stir in two thirds of the yoghurt a spoonful at a time. 35 Add the peas and salt. 36 Cover and cook for 10 min over low heat: the vegetables should stay slightly firm. 37 Stir in half the mint, half the coriander and a handful of fried onions. 38 Bring a large pan of well-salted water to the boil with the cardamom, cloves, cinnamon and bay leaves. 39 Drain the soaked rice. 40 Cook the rice for 5 min in the spiced water: it should be three-quarters cooked. 41 Drain the rice, keeping the whole spices. 42 Generously butter the base of a heavy-based casserole. 43 Spread the vegetable masala over the base of the casserole. 44 Cover with half the rice. 45 Scatter over a quarter of the mint and coriander and some fried onions. 46 Cover with the rest of the rice. 47 Drizzle the saffron milk over the rice in streaks to marble it. 48 Sprinkle with the rest of the garam masala. 49 Dot the rest of the butter over the top. 50 Seal the casserole tightly with a sheet of foil. 51 Put the lid on. 52 Cook for 5 min over medium heat to build up the steam. 53 Cook for 25 min over very low heat. 54 Leave the biryani to rest for 10 min without opening it. 55 Meanwhile, grate the cucumber. 56 Squeeze the cucumber to remove its water. 57 Mix the rest of the yoghurt with the cucumber, the rest of the mint and a pinch of salt. 58 Cut the lemon into wedges. 59 Uncover the biryani. 60 Top with the rest of the fried onions, the coriander, the cashews and the raisins. 61 Serve the biryani by plunging the spoon down to the bottom to take every layer, with the raita and lemon wedges. 