Vegetable Biryani

Long grains of rice that separate perfectly, mixed with tender vegetables infused with warm spices. The steam escaping as the pot opens is fragrant with cumin, cardamom, and ghee.

• Prep time: 30 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1029
• Protein: 23 g
• Carbs: 193 g
• Fat: 17 g

Ingredients

• 400 g Thai or basmati rice ( soaked and rinsed )
• 3 tbsp ghee ( melted )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 2 piece Carrot ( sliced )
• 2 piece Potato ( cubed in 2cm pieces )
• 200 g Cauliflower ( in small florets )
• 100 g Green peas ( fresh or frozen )
• 150 g yogurt Indian ( whisked )
• 1 tsp Cumin seed ( whole )
• 1 tsp Turmeric powder ( powdered )
• 1 tbsp garam masala ( powdered )
• 1 piece Hot chili pepper ( chopped )
• 1 piece Cinnamon stick ( whole )
• 4 piece cardamom ( whole pods )
• 3 piece Clove ( whole )
• 1 piece Fresh cilantro ( chopped )
• 1 piece Mint fresh ( chopped )
• 1 pinch Saffron optional ( infused in a bit of water )
• 2 pinch Gray sea salt ( to taste )
• 400 g Basmati Rice ( rinsed and soaked )
• 1 piece Fresh ginger ( chopped )

Instructions

1. Basmati rice preparation

   Rinse the basmati rice in cold water until the water runs clear. Soak it for 20 minutes. In a large pot of boiling salted water, add the cinnamon stick, cloves, and cardamom. Submerge the basmati rice and cook for 5 to 7 minutes: the grain should be tender on the outside but still a little firm to the bite. Drain.

2. Frying the onions

   In a heavy-bottomed pot, heat the ghee. Add the sliced onions. Let them brown until they are deep brown and crispy. Remove half of them for the final garnish.

3. Vegetable base

   In the same pot, add the cumin seeds. When they crackle, add the garlic, chopped chili, and ginger. Add the carrots, potatoes, and cauliflower. Sprinkle with turmeric and garam masala. Pour in the yogurt and simmer for 10 minutes. The sauce should coat the vegetables without being watery.

4. Layering and Dum cooking

   Spread the pre-cooked basmati rice over the vegetables. Sprinkle with coriander, mint, the remaining fried onions, and a few saffron strands. Cover tightly. Let it cook over very low heat for 15 minutes. The steam will finish cooking the basmati rice through, infusing it with the aroma of the vegetables.

Chef's tips

• Never stir the rice once it's layered over the vegetables, or you'll break the grains.
• If you don't have a tight lid, seal the edges of the pot with a dough rope (flour and water) to keep all the steam inside.

Storage

Store for up to 3 days in the refrigerator in an airtight container. Reheat with steam to keep the rice fluffy.