Cauliflower biryani with raita

In a small bowl combine most of the saffron (reserve a pinch) and 2 tsp of water, and steep for 5 minutes.

Cut the cauliflower into medium-sized florets and place in a large zip-top bag or bowl.

Place 290ml yoghurt and 2 tsp of garam masala in a medium-sized bowl. Add the saffron water. Grate in 1 garlic clove and a 5cm piece of ginger and season with 1 tsp of salt. Pour the yoghurt mixture over the cauliflower and set aside.

To make the raita, peel and finely grate 1 garlic clove and 5cm piece of ginger. Finely chop 5g of coriander and mint each. Juice the lime. Grate the cucumber and squeeze out excess liquid. Combine the garlic, ginger, coriander, mint, lime juice, cucumber, 250ml of yoghurt, ½ tsp of garam masala and ½ tsp of salt in a bowl and adjust the seasoning if needed and refrigerate.

Soak the rice in cold water for at least 30 minutes. Drain the water and rinse until the water runs clear.

In a medium-sized pot, combine the rice, remaining 500ml of water, 3 cardamom pods, 2 cloves and 1 tsp of salt. Bring to a boil and lower to a gentle simmer and cook for 10-15 minutes, or until almost cooked. Take off the heat and cover the pot with a secure lid. Leave for 5 minutes to steam.

Add 2 tbsp of ghee to the rice and fluff gently using a fork. Set aside.

Heat the milk in a small pot or pan until just hot and add a pinch of saffron. Set aside for 10-15 minutes.

Grind 4-5 garlic cloves, the remaining 5cm piece of ginger and chillies in a pestle and mortar or very finely grate them into a paste. Finely slice the leeks.

Heat the oil in a medium-sized pot over medium-high heat and add the cumin seeds, cinnamon stick, bay leaf, peppercorns, the rest of the cardamom pods and cloves. Sauté the spices for a few seconds before adding the leeks. Season well with the remaining salt and sauté until golden and tender, approx. 5 minutes. Stir in the ginger, garlic and chilli paste and cook for 2 minutes. Remove everything from the pan and set aside in a small bowl.

In the same pan, add the cauliflower along with the yoghurt marinade, and half the remaining coriander and mint, and rose water. Stir and increase the heat to a medium-high and bring the liquid to a gentle boil. Reduce to a low heat, cover with a lid, and cook for 15-20 minutes, stirring occasionally, until the cauliflower is completely tender.

Grease the base of a large pot or pan with the remaining ghee. Scoop in half the rice, spreading it out evenly. Top with half the leek-spice mixture, half the remaining coriander and mint and rose water. Top with all the cauliflower and top with another layer of rice, leeks and herbs. Sprinkle the saffron milk mixture over the top.

Cover the pan tightly with tinfoil. Then cover with a fitted lid. Heat a flat pan on a medium heat. Once hot, reduce the heat to the lowest setting. Place the biryani pot on top of the pan and let it cook for 25-30 minutes on a low heat.

Scoop out the biryani from the bottom of the pan so that each serving has both the veggies and the rice.

Serve the cauliflower biryani with a side of raita topped with mint leaves and pomegranate jewels.