Use aromatic Tilda Pure Basmati to make this classic Indian dish authentically fragrant Preparation Time: 20 minutes Cooking Time: 20 minutes | Serves 4 for the biryani rice: 225g Tilda Pure Basmati Rice 1 cinnamon stick 6 cardamom pods 3 cloves 1 tsp turmeric for the vegetable stage: 50g butter 1 onion, halved and thinly sliced 3 garlic cloves, crushed 2cm piece root ginger, finely grated 2 tsp ground coriander 1 tsp ground cumin 2 tsp mild chilli powder 2 medium carrots, peeled and sliced into thin matchsticks 150g green beans, topped, tailed and cut in half salt and freshly ground black pepper for the crispy fried onion: 25g butter 1/2 onion, thinly sliced mango chutney to serve For the biryani rice, rinse the rice three times in cold water and drain well. Bring 600ml water to the boil and add the cinnamon stick, cardamom pods, cloves and turmeric. Add the rice, cover, and cook over a low heat for 20 minutes, stirring occasionally, until all the stock has been absorbed and the rice is cooked. Remove the cinnamon, cardamom and cloves. Meanwhile, for the vegetable stage, melt the butter in a large non-stick frying pan over low heat. Add the onion, garlic, ginger and ground spices and fry for 4-5 minutes. Turn up the heat to moderate, add the carrots and beans and fry for 10-12 minutes. For the crispy fried onion, melt the butter in a frying pan over a low heat. Add the onion and fry until crisp and golden. Drain on kitchen paper and reserve. Add the vegetables to the cooked rice and stir gently to combine. Season generously. Serve the biryani on individual plates, garnished with the crispy fried onion and with some mango chutney on the side.