Mab Made Food: Recipes, Lunches, & Weekly Menu Plans
Recipe: Vegetable Biryani
This is not a difficult recipe but it is time consuming. The weird part is before I finished making this I was sure I’d never make this again but after eating it, it might just be worth the hassle. I will probably try other biryani configurations in the future but this dish will make you a lot of dishes but it will also impress you with its depth of flavor.
Vegetable Biryani
AuthorMabCategoryDifficultyIntermediate
Yields6 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins
Ingredients
Rice Layer
½tspsaffron
30mlmilk
500gcooked basmati rice
1tbspsalt
Yogurt Layer
30gyogurt
1.50tspgaram masala
1tspcoriander
¼tspcayenne and tumeric
400gcooked chickpeas
100gcauliflower, chopped
Potato Layer
2potatoes, diced and roasted in oil and salt
Curried Vegetable Layer
1tbspoil
1onion, sliced thinly
2tomatoes, diced
salt, garlic, ginger, chilies
Garnish
mint, cilantro, cashews
Directions
1
Prepare the marinade: In a mixing bowl whisk together the yogurt, garam masala, coriander, turmeric, and salt. Add the chickpeas and cauliflower and set aside.
2
Make the curry: Add 2 tablespoons of oil to the pan along with the onions and salt. Sauté until they are golden and lightly caramelized, about 20 minutes. Remove 1/4 of the onions (setting aside) before add the tomatoes and cook until they have broken down and turned saucy, about 5 minutes. Add the ginger, garlic, and chili. Fry for 1 minute.
3
Add the chickpea and cauliflower mixture, stirring to combine. Cover and cook until the cauliflower is just tender, about 10 minutes.
4
Layer the biryani: In a large dutch oven layer half of the curried chickpea and cauliflower mixture, followed by half of the potatoes, then about 1/3 of the reserved fried onions, then half of the rice. Repeat the layers again.
5
Pour the saffron and milk mixture over the top and top with the reserved fried onions.
6
Place a heavy lid on top and cook over low heat for 15-20 minutes to combine the flavors.
Prepare the marinade: In a mixing bowl whisk together the yogurt, garam masala, coriander, turmeric, and salt. Add the chickpeas and cauliflower and set aside.
2
Make the curry: Add 2 tablespoons of oil to the pan along with the onions and salt. Sauté until they are golden and lightly caramelized, about 20 minutes. Remove 1/4 of the onions (setting aside) before add the tomatoes and cook until they have broken down and turned saucy, about 5 minutes. Add the ginger, garlic, and chili. Fry for 1 minute.
3
Add the chickpea and cauliflower mixture, stirring to combine. Cover and cook until the cauliflower is just tender, about 10 minutes.
4
Layer the biryani: In a large dutch oven layer half of the curried chickpea and cauliflower mixture, followed by half of the potatoes, then about 1/3 of the reserved fried onions, then half of the rice. Repeat the layers again.
5
Pour the saffron and milk mixture over the top and top with the reserved fried onions.
6
Place a heavy lid on top and cook over low heat for 15-20 minutes to combine the flavors.
