1. Rice

2. Rinse the 2 1/2 cups basmati rice until the water runs clear.
3. Par-cook the rice until it is about 70% cooked, then drain well and set aside. This helps prevent the rice from becoming mushy during the final steaming.

Vegetable Filling

1. Heat 2 tbsp oil in a large heavy-based pot over medium heat.
2. Fry the 2 large, sliced onions until golden brown and crisp. Remove half of the onions and set them aside for the topping.
3. Add 1/4 tsp hing, 3 sliced green chili, 4 dried red chili, 1 tsp jeera seeds, 1/4 tsp fennel seeds, 3 cinnamon sticks, 5 cardamom pods, 2 bay leaves, and 2 star anise.
4. Cook for about 2 to 3 minutes until fragrant.
5. Stir in the 1/2 cup maas, 1 tsp turmeric, 2 tbsp Rajah All in 1 Masala with Garlic, 1 tsp garam masala, 2 tsp dhania jeera powder, 10 to 12 curry leaves, and 1/2 tsp saffron threads.
6. Cook over medium-low heat for about 5 minutes, stirring occasionally so the spices don’t catch.
7. Add the 500 g frozen mixed vegetables and cook for another 5 minutes.
8. Stir in the small bunch of chopped fresh mint, the drained can of breyani lentils, and the drained can of butter beans.
9. Cook for another 5 minutes until everything is heated through. Taste and season with salt if needed.

Breyani

1. Spread the par-cooked rice evenly over the vegetable mixture without stirring it into the filling.
2. Sprinkle a little powdered food colouring, if using, over the rice.
3. Scatter the reserved fried onions evenly across the top.
4. Pour the 1/2 cup cold water gently over the rice.
5. Increase the heat until you see steam escaping from the pot.
6. Reduce the heat to its lowest setting, cover tightly, and cook for about 30 minutes until the rice is tender and fully cooked.
7. Allow the breyani to rest for 10 minutes before gently fluffing with a fork. This makes a noticeable difference and helps keep the rice beautifully separate.

Easy Dhall

1. Heat 2 tsp oil in a saucepan over medium heat.
2. Add the 1 tsp mustard seeds and 1 tsp jeera seeds. Let them splutter.
3. Stir in the 1 sliced onion, pinch of hing (asafoetida), 8 to 10 curry leaves, and 3 dried red chili. Cook until the onion softens and turns lightly golden.
4. Add the 1 tsp dhania jeera powder, 1 tsp turmeric, 6 whole garlic cloves or 1 tsp crushed garlic, and the 1 chopped tomato. Cook for about 3 to 4 minutes until the tomato softens.
5. Add the 250 g rinsed lentils and about 4 cups water. Bring to a boil.
6. Reduce the heat and simmer for 25 to 35 minutes, stirring occasionally, until the lentils are completely soft. Add a little more water if needed.
7. Season with salt to taste.
8. Stir in the 1 tbsp butter and finish with fresh chopped chives before serving.
9. Serve the dhall (lentils) alongside the Vegetable Breyani with a crisp green salad for a complete meal.