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Vegetable Biryani

Yields6 ServingsPrep Time1 hrCook Time30 minsTotal Time1 hr 30 mins

Adapted from The Curious Chickpea

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.

Nutrition Facts

Servings 0