Anders Bandt

• 3 cups of extra long basmati rice
• 4 tablespoons of ghee or vegetable oil
• 1 small cinnamon stick
• 7 cardamom pods
• 7 cloves
• 1 star anise
• 1 large red onion, sliced
• 2 large green chillies, seeds removed and sliced
• 3 teaspoons of garlic and ginger paste, or equivalent amount of garlic and ginger
• 2 small potatoes, small dice
• 1 medium carrot, sliced
• 160 g of green beans, sliced
• 1 teaspoon of salt
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp Kashmiri mild chili powder
• 1/2 tsp ground cumin
• 5 curry leaves (optional)
• 3 tablespoons of natural yogurt
• half lemon juice and zest
• 550ml (0.6quarts) of vegetable stock

• Soak the washed rice in water for 30-50 minutes.
• In a large frying pan or a pot, medium heat ghee and fry aromatics (cinnamon, cardamom, cloves and star anise) for 2 minutes
• Next, add sliced red onion, sliced green chilli and garlic and ginger paste, cook for 5 minutes.
• Turn up the heat and add 2 diced potatoes, sliced carrot and green beans, season with salt and cook until starts to brown, about 10 minutes
• Lower the heat and mix in garam masala, turmeric, mild chilli powder and cumin.
• Add 5 curry leaves, yoghurt, rice and vegetable stock, bring to a boil and reduce to a simmer, cover with a lid and continue cooking for around 15 minutes or until rice absorbs all the liquid.
• Once ready, mix it with a spoon, cover with a lid and rest for another 15 minutes.
• Your Biryani is ready to be served, drizzle with lemon juice and zest, adjust the saltiness if necessary. Enjoy!

At first I was like wtf too much ghee with 4 tbs but then after eating it I’m kinda like nah that’s a good amount of ghee

I made it with jalapenos and honestly don’t think its half bad