SOAK the saffron strands in the boiling stock. HEAT the butter and oil in a large frying pan over a medium heat and cook the onion and carrot for 5 minutes, stirring occasionally. ADD the green beans and cook for 3 minutes. ADD the garlic, ginger, garam masala, turmeric, cumin and chili powder and cook, stirring, for a minute. ADD the rice and cook for a minute, stirring to coat the grains. ADD the stock, yogurt and salt, stir to combine, then bring to the boil and cover with a lid. REDUCE the heat to low and simmer gently for 20 minutes without lifting the lid. ADD the cashew nuts and fluff up the rice gently with a fork to combine the ingredients. SERVE the biryani on plates garnished with the cilantro on top.
Variations: Replace the green beans with peas; try almonds instead of cashew nuts; or use fresh mint in place of cilantro to garnish.
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