Author: HdVETeyupXE
This is a simple and delicately spiced dish which allows the flavours of the vegetables to come through.
- 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
- Soak the rice in cold water for 20 minutes, then drain.
- Heat 1 tbsp of oil in a pan over a medium heat and fry the spices for 30 seconds.
- Add in the chopped onions and sauté for 3-4 minutes until the onions start to brown.
- 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.
- Once the chopped onions have started to go brown, add in the chillis and tomatoes. Cook for about 10 minutes to reduce the tomatoes.
- 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.
- 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.
- 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.
- Drizzle over the saffron water, then cover and place over a very, very low heat for about 5 minutes.
- Mix gently with a large spoon. To serve, garnish with the cashew nuts, caramelised onions and a little chopped coriander.
Calories: 472 Fat: 10.9 Sugar: 7.3 Fiber: 5.5 Protein: 10.6 Cholesterol: 4.0
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.
Recipe by Titli's Busy Kitchen at https://titlisbusykitchen.com/recipe/vegetable-biryani
3.2.1215