Vegetable Biryani

|There is a long list of ingredients but the dish itself is easy to cook.|carrots parsnips parsley mint|250g basmati rice rinced and soaked in cold water for 1 hour125ml sunflower oil2 onions sliced1 tablespoon ginger finely grated2 cloves of garlic finely chopped1 teaspoon chilli powder1 teaspoon ground turmeric1 teaspoon ground coriander2 cinnamon sticks4 cardamon pods1 teaspoon cumin seeds1 teaspoon black peppercorns½ teaspoon whole cloves4 star anise2 bay leaves1 teaspoon salt250g potatoes peeled and diced150g peas150g carrots peeled and diced250ml plain yogurt4 tablespoon fresh corriander chopped250g tomatoes skinned and chopped|Drain the rice and cook in lots of salted boiling water till just done still a bit hard.Heat the oil in a large frying pan on a medium heat add the onion and fry till golden brown.Add the ginger and garlic stir and fry for 2 minutes.Add the tomatoes all the spices the bay leaves and half a teaspoon of salt. Stir and fry for about 10 mins till the tomato is breaking dow. Stir in the yogurt and cook for another 5 mins.Add all the veg and 125 ml of water stir cover and cook for 5 to 10 mins till the veg is tender. Check seasoning.Spread half the cooked rice over the bottom of a saucepan. Put the cooked veg on top sprinkle over the chopped corriander then spread the remaining rice on top.Cover with a tight fitting lid (add a layer of foil if the lid isn't tight) and cook on a very low heat for 30 mins. or place in a preheated oven 160 degrees for 30 mins.Serve.|15.00 minutes|5|https://www.localgreens.org.uk/recipes/vegetable-biryani