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
AuthorMabDifficultyIntermediatePrepare the marinade: In a mixing bowl whisk together the yogurt, garam masala, coriander, turmeric, and salt. Add the chickpeas and cauliflower and set aside.
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.
Add the chickpea and cauliflower mixture, stirring to combine. Cover and cook until the cauliflower is just tender, about 10 minutes.
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.
Pour the saffron and milk mixture over the top and top with the reserved fried onions.
Place a heavy lid on top and cook over low heat for 15-20 minutes to combine the flavors.
Adapted from <a href="https://www.thecuriouschickpea.com/sindhi-vegetable-biryani/">The Curious Chickpea</a>
Ingredients
Directions
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.
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.
Add the chickpea and cauliflower mixture, stirring to combine. Cover and cook until the cauliflower is just tender, about 10 minutes.
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.
Pour the saffron and milk mixture over the top and top with the reserved fried onions.
Place a heavy lid on top and cook over low heat for 15-20 minutes to combine the flavors.