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

AuthorMabDifficultyIntermediate

Yields6 Servings
Prep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Ingredients
Rice Layer
 ½ tsp saffron
 30 ml milk
 500 g cooked basmati rice
 1 tbsp salt
Yogurt Layer
 30 g yogurt
 1.50 tsp garam masala
 1 tsp coriander
 ¼ tsp cayenne and tumeric
 400 g cooked chickpeas
 100 g cauliflower, chopped
Potato Layer
 2 potatoes, diced and roasted in oil and salt
Curried Vegetable Layer
 1 tbsp oil
 1 onion, sliced thinly
 2 tomatoes, 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.

Adapted from The Curious Chickpea

Ingredients

Ingredients
Rice Layer
 ½ tsp saffron
 30 ml milk
 500 g cooked basmati rice
 1 tbsp salt
Yogurt Layer
 30 g yogurt
 1.50 tsp garam masala
 1 tsp coriander
 ¼ tsp cayenne and tumeric
 400 g cooked chickpeas
 100 g cauliflower, chopped
Potato Layer
 2 potatoes, diced and roasted in oil and salt
Curried Vegetable Layer
 1 tbsp oil
 1 onion, sliced thinly
 2 tomatoes, diced
 salt, garlic, ginger, chilies
Garnish
 mint, cilantro, cashews

Directions

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.

Vegetable Biryani

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