Vegetable Biryani
This flavorful vegetable biryani is a colorful and aromatic dish that combines a variety of vegetables with fragrant spices and fluffy basmati rice. The veggies are marinated in a yogurt-based blend of ginger, garlic, spices, and herbs, creating a rich and savory base. Topped with crispy fried onions and finished with a drizzle of saffron-infused butter and cream, this dish is sure to impress with its layers of taste and texture. Serve this vegetable biryani with a side of cooling yogurt for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 1 small carrot
- 1 medium potato
- ¼ green pepper
- ¼ red pepper
- 25g/1oz French beans
- 50g/2oz frozen peas
- 1 tsp tomato purée
- ½ tsp finely chopped green chillies
- 1 tsp garam masala
- ¼ tsp ground turmeric
- 225g/8oz cooked basmati rice
- 1 small onion
- 4 roasted cashew
- ½ tsp cumin
- ½ tsp red chilli powder
- , to serve yoghurt
Instructions
- Rinse the rice in cold water until it runs clear, then soak in water for 25â30 minutes.
- Meanwhile, mix the ginger, garlic, chillies and dry spices with the yoghurt, lemon juice, coriander and mint and season well. Blend in a food processor until fairly smooth, then mix with the vegetables and leave to marinate.
- Drain the rice and cook in a saucepan of boiling salted water with the cardamom, cumin and bay leaf for 6â8 minutes, or until al dente. Drain well and mix with the chickpeas.
- Preheat the oven to 200C /180C Fan/Gas 6.
- Mix together the melted butter, cream and saffron in a small bowl.
- Put a lidded flameproof casserole dish over a mediumâlow heat. Tip in the vegetables and their marinade (if the yoghurt is very thick, add a splash of water) and cook for 6â8 minutes, or until starting to soften. Season well. Spoon the rice evenly over the top and pour over the saffron mixture. Cover tightly and bake for 30 minutes.
- Meanwhile, fill a deep pan a third full of oil and heat until bubbles form around a chopstick dipped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the onions in batches until golden and crisp. Drain on kitchen paper.
- Serve the biryani with the crispy onions and scatter over the dried rose petals, coriander and mint.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
Nutrition
- Calories: 456kcal
- Carbohydrate Content: 76g
- Fat Content: 8g
- Fiber Content: 9g
- Protein Content: 15g
- Saturated Fat Content: 3g
- Sugar Content: 10g
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