Vegetable biryani

Ingredients

• 5 tablespoons sunflower oil
• 1 bay leaf
• 3 cardamom pods, bashed
• 1 teaspoon cumin seeds
• 5 large onions, finely sliced
• 2 garlic cloves, crushed
• 2 teaspoons finely grated ginger
• 1 large red chilli, finely chopped (deseeded for a milder curry)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon
• About 250g carrots, peeled and sliced into thin discs
• About 300g waxy potatoes, cut into 1–2cm cubes
• 200g peas (fresh or frozen and defrosted)
• A generous squeeze of lemon juice
• 50g sultanas
• 350g basmati rice
• A large pinch of saffron strands
• Sea salt
• freshly ground black pepper