SHOPPING LIST: Cooking Skills: Rice 2, Chapter 5 (Biryani and Layered Rice)

Specialist items: basmati is in every supermarket; garam masala and saffron are in the spice aisle (use turmeric if you prefer). Mint and coriander can be bought as growing pots.

Quick vegetable biryani (2 portions)
[ ] 150 g basmati rice
[ ] 1.5 litres water
[ ] 1 tsp salt
[ ] 3 cardamom pods
[ ] 1 bay leaf
[ ] 1 small cinnamon stick
[ ] 1 tbsp oil
[ ] 1 large onion, thinly sliced
[ ] 2 garlic cloves, crushed
[ ] 1 tsp grated fresh ginger
[ ] 1 tsp garam masala
[ ] ½ tsp ground turmeric
[ ] ½ tsp chilli powder or paprika
[ ] 300 g mixed vegetables (cauliflower florets, diced carrot, green beans)
[ ] 100 g natural yoghurt
[ ] 50 g frozen peas
[ ] 2 tbsp chopped coriander
[ ] 2 tbsp chopped mint
[ ] 3 tbsp warm milk with a pinch of saffron (or ¼ tsp turmeric)

Chicken biryani (2 portions)
[ ] 150 g basmati rice
[ ] 250 g boneless, skinless chicken thighs, cut into 3 cm pieces
[ ] 100 g natural yoghurt
[ ] 1 tsp garam masala
[ ] ½ tsp ground turmeric
[ ] ½ tsp chilli powder or paprika
[ ] 1 tsp grated fresh ginger
[ ] 2 garlic cloves, crushed
[ ] ½ lemon, juiced
[ ] ½ tsp salt
[ ] 1 tbsp oil
[ ] 1 large onion, thinly sliced
[ ] 1.5 litres water, with 1 tsp salt and the whole spices from the vegetable biryani, for par-boiling
[ ] 2 tbsp chopped coriander
[ ] 2 tbsp chopped mint
[ ] 3 tbsp warm milk with a pinch of saffron (or ¼ tsp turmeric)

Raita (2 portions)
[ ] 150 g natural yoghurt
[ ] 5 cm cucumber, grated and squeezed dry
[ ] 1 tbsp chopped mint
[ ] ¼ tsp ground cumin
[ ] 1 pinch salt

Saffron layered rice (2 portions)
[ ] 150 g basmati rice
[ ] 1.5 litres water
[ ] 1 tsp salt
[ ] 3 tbsp warm milk
[ ] 1 pinch saffron threads (or ¼ tsp turmeric)
[ ] 1 tsp butter or ghee
[ ] 1 small cinnamon stick

For the experiments
[ ] 450 g basmati in total (three lots of 150 g) for the three par-boil times, plus 150 g for the foil test and 150 g for resting
[ ] Foil