Recipes By Cuisine

Vegetable Biryani
This is a simple and delicately spiced dish which allows the flavours of the vegetables to come through.
Nutrition Facts
Amount Per Serving % Daily Value
Calories 472 23%
Calories from Fat 98
Total Fat 10.9g 16%
Saturated Fat 2.2g 11%
Unsaturated Fat 8.3g
Total Carbohydrate 83.0g 27%
Dietary Fibre 5.5g 22%
Sugars 7.3g
Protein 10.6g 21%
Cholesterol 4.0mgs 1%
Percent Daily Values based on a 2,000 calorie diet.
  Serves:  6       Print   FavoriteLoading Add to My Favourites

Ingredients
  • 500 g (16 oz) basmati rice
  • 450 g (16 oz) mixed vegetables (peas, french beans, carrot, cauliflower, potato…)
  • 180 ml (6 fl oz) plain yoghurt
  • 4 tomatoes, chopped
  • 1 medium onion, thinly sliced
  • 1 medium onion, finely chopped
  • 2 green chillis, sliced
  • 3 tbsp unsalted cashews
  • 1 tsp chilli powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp cinnamon powder
  • A few saffron strands
  • Salt
  • 3 tbsp ghee or vegetable oil
  • Fresh coriander

Instructions
  1. Soak the rice in cold water for 20 minutes, then drain.
  2. Heat 1 tbsp of oil in a pan over a medium heat and fry the spices for 30 seconds.
  3. Add in the chopped onions and sauté for 3-4 minutes until the onions start to brown.
  4. Meanwhile heat 2 tbsp of oil in another pan over a medium-low heat and cook the sliced onions gently to caramelise them. Once they are nicely browned, remove with a slotted spoon and put to one side.
  5. Once the chopped onions have started to go brown, add in the chillis and tomatoes. Cook for about 10 minutes to reduce the tomatoes.
  6. Add the yoghurt to the pan a bit at a time with stirring. Add the vegetables, season with salt, then bring to the boil and simmer for about 10 minutes or until the vegetables are just tender.
  7. Put the saffron strands in a couple of tbsp of hot water. Put the rice in a large pan of water. Bring to the boil and simmer for 2 minutes, then drain.
  8. Now we can construct the biryani. With the vegetable mix and rice still warm, place one third of the rice on the bottom of a large pan. Add half the vegetable mix. Add on half the remaining rice, then the remaining vegetable mix. Top off with the remaining rice.
  9. Drizzle over the saffron water, then cover and place over a very, very low heat for about 5 minutes.
  10. Mix gently with a large spoon. To serve, garnish with the cashew nuts, caramelised onions and a little chopped coriander.

Titli’s Tips
The key to a good biryani with fluffy rice is to slightly undercook the rice before you construct the biryani. It will finish cooking over the very low heat. Serve with plain yoghurt or a mint raita.