Peshwari Biriyani

• 2 tablespoons QBB

• 2 x 3 cm cinnamon sticks

• 8 cardamoms

• 5 cloves

• 2 bay leaves

• 500 g basmati rice, washed, soaked for 20 minutes and drained

• 3 1/2 cups water or water from boiling lentils

• 60 ml evaporated milk

• 1 1/4 teaspoon salt

• 1 teaspoon egg yellow colouring (optional)

To Prepare the Masala Lentils

• 2 tablespoons QBB

• 3 cm ginger, julienned

• 3 medium tomatoes, sliced thinly

• 1 1/2 teaspoons chilli powder

• 1 teaspoon turmeric powder

• 150 g boiled kidney beans

• 150 g boiled chick peas

• 150 g frozen peas

• 100 ml natural yogurt

• 2 tablespoons evaporated milk

• 1 teaspoon salt

• 4 tablespoons chopped coriander leaves

• 2 tablespoons mint leaves

To Serve Rice

• 2 tablespoons chopped coriander leaves

• 2 tablespoons chopped mint leaves

1. 1. Heat QBB and fry the cinnamon sticks, cardamoms, cloves and bay leaves until aromatic.

2. 2. Add in the drained basmati rice and stir fry for 1 minute.

3. 3. Transfer to rice cooker, add water, milk, salt and colouring. Stir to combine well.

4. 4. Switch on rice cooker.

To Prepare the Masala Lentils

1. 1. Heat QBB and saute the ginger and tomatoes until tomatoes become very pulpy.

2. 2. Add in the rest of the ingredients except coriander leaves and cook until gravy thickens.

To Serve Rice

1. 1. When rice is cooked, stir in the cooked beans, coriander and mint leaves.