Vegetable Biryani for my “Rickshaw Girl”

Name: Vegetable Biryani for my “Rickshaw Girl”
Total time: 135 min
Ingredients: 3 cups basmati rice; 6 cups water; 10 cardamom pods ((lightly cracked)); 1 cinnamon stick; 6 whole cloves; 2 bay leaves; 1 tbsp salt; 1/3 cup ghee; 1 onion ((sliced thinly)); 9 baby potatoes; 1 head cauliflower ((cut into florets)); 6 carrot ((peeled and cut in large chunks)); salt; 1 onion (, minced); 1 tsp ginger root ((freshly grated)); 2 tsp garlic ((freshly grated)); 1-3 green chili peppers (, sliced lengthwise); 1 tsp chili powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tomato ((diced)); 2 tbsp plain yogurt; 1/2 cup raisins; 2 tsp rose water; 1/4 cup ghee (, melted (optional)); handful slivered almonds; handful fresh cilantro ((torn))

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Cooking a pot of Biryani can be deer-in-the-headlights overwhelming – so much so, most people wouldn’t consider getting the spiced rice dish anywhere but a

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