Biryani

Step 1

Insert simmering basket into mixing bowl, then weigh rice into it. Remove simmering basket and rinse rice until water runs clear. Transfer rice into a bowl and set aside.

Step 2

Place milk and saffron into mixing bowl and heat 30 sec/100°C/speed 1. Transfer 2 tablespoons of mixture into bowl with rice. Stir with aid of spatula and set aside. Transfer remaining 1 tablespoon saffron mixture into a small bowl and set aside. Clean and dry mixing bowl.

Step 3

Place cloves, peppercorns, cinnamon quill, green cardamom pods, black cardamom pods, bay leaves, 30 g of the ghee, 1 teaspoon of the ginger paste and 1 teaspoon of the garlic paste into mixing bowl and heat 5 min/100°C/speed 1. Transfer into a separate bowl and set aside. Do not clean mixing bowl.

Step 4

Place onion, chilli, remaining 30 g of the ghee, remaining 2 teaspoons of the ginger paste and remaining 2 teaspoons of the garlic paste into mixing bowl and chop 4 sec/speed 4, then cook 6 min/100°C/speed 1.

Step 5

Add tomatoes, turmeric, ground cardamom and ground cumin and cook 8 min/100°C/speed 1.

Step 6

Add garam masala, yoghurt, cauliflower, potato, carrot and 1 teaspoon of the salt to mixing bowl and cook 12 min/100°C//speed .

Step 7

Place a thermal serving bowl or other large serving bowl onto mixing bowl lid and weigh peas into it. Pour curry over peas and cover to keep warm. Do not clean mixing bowl.

Step 8

Place 400 g of the water into mixing bowl. Insert simmering basket into mixing bowl and place eggs into it. Cook 11 min/100°C/speed 1. Remove simmering basket with aid of spatula and set eggs aside. Rinse mixing bowl.

Step 9

Place remaining 600 g water and remaining 1 teaspoon salt into mixing bowl. Insert simmering basket into mixing bowl. Place ⅓ of the reserved rice into simmering basket, then top with ⅓ of the reserved spice mixture. Add another ⅓ of the reserved rice, then top with another ⅓ of the reserved spice mixture. Top with remaining ⅓ rice and remaining ⅓ spice mixture. Cook 13 min/100°C/speed 4. Remove simmering basket with aid of spatula, then carefully remove cinnamon quill and cardamom pods and discard.

Step 10

Peel steamed eggs and cut into quarters. Arrange egg over curry, then top with cooked rice. Pour remaining 1 tablespoon saffron mixture over rice, then cover and set aside for 5 minutes. Garnish with mint, fried shallots and cashews before serving with yoghurt.