Vegetable Biryani
Prep Time
Serves
Cooking Mode
Rice
2 cups Chalo Basmati Rice
1 tsp salt
2 tsp Compliments Vegetable Oil
Saffron Milk
½ tsp crushed saffron
3 tbsp hot milk
Biryani
⅓ cup Compliments Vegetable Oil
5 whole green cardamom
3 Compliments Whole Cloves
1 Compliments Cinnamon Stick
1 Compliments Bay Leaf
1 large onion, thinly sliced
3 long green chilies, halved lengthwise
1 tbsp minced ginger
3 cloves garlic, minced
2 tomatoes, chopped
1 ¼ cups small cauliflower florets
1 small potato, peeled and cut into small cubes
1 carrot, chopped
1 cup 1-inch chopped green beans
½ cup Compliments Frozen Peas (optional)
⅔ cup chopped cilantro leaves
½ cup chopped mint leaves
2 ½ tsp salt
2 tsp Compliments Ground Coriander
2 tsp Indian chili powder or chili powder
1 tsp Compliments Garam Masala
1 cup Greek yogurt
Topping
5 tsp melted ghee for drizzling
¼ cup chopped cilantro leaves
⅓ cup Compliments Roasted Unsalted Cashews
Rice
2 cups Chalo Basmati Rice
1 tsp salt
2 tsp Compliments Vegetable Oil
Saffron Milk
½ tsp crushed saffron
3 tbsp hot milk
Biryani
⅓ cup Compliments Vegetable Oil
5 whole green cardamom
3 Compliments Whole Cloves
1 Compliments Cinnamon Stick
1 Compliments Bay Leaf
1 large onion, thinly sliced
3 long green chilies, halved lengthwise
1 tbsp minced ginger
3 cloves garlic, minced
2 tomatoes, chopped
1 ¼ cups small cauliflower florets
1 small potato, peeled and cut into small cubes
1 carrot, chopped
1 cup 1-inch chopped green beans
½ cup Compliments Frozen Peas (optional)
⅔ cup chopped cilantro leaves
½ cup chopped mint leaves
2 ½ tsp salt
2 tsp Compliments Ground Coriander
2 tsp Indian chili powder or chili powder
1 tsp Compliments Garam Masala
1 cup Greek yogurt
Topping
5 tsp melted ghee for drizzling
¼ cup chopped cilantro leaves
⅓ cup Compliments Roasted Unsalted Cashews
Directions
1Add rice to a bowl and fill with cold water; drain through a fine-mesh sieve and repeat until the water runs clear, about 3 times. Soak in cold water for 20 to 30 minutes.
2In a pot, boil 6 cups of water over medium-high heat; add drained rice and cook over medium heat until the rice is 80% cooked, about 7 minutes (the rice will have a slight bite), drain in a sieve. Set aside.
3Meanwhile, combine the saffron in the hot milk to bloom; let stand.
4Meanwhile, make the biriyani. Heat oil in a large Dutch oven or heavy bottom pot with a lid over medium heat until hot. Add cardamom, cloves, cinnamon and bay leaf and cook for 30 seconds.
5Add onion and cook, stirring until lightly brown, about 4 minutes. Add green chilies, ginger and garlic; cook until fragrant, stirring for 45 seconds. Add tomatoes and cook, stirring until broken down, about 3 minutes.
6Add cauliflower, potato, carrot and cook, stirring for 3 minutes. Stir in green beans and peas (if using), cilantro, mint, salt, coriander, and chili powder and cook, stirring until the vegetables are tender, adding water if the bottom is browning quickly, 15 to 20 minutes.
7Add yogurt and garam masala and cook, stirring until the yogurt is absorbed into the vegetables, 3 to 4 minutes.
8Reduce heat to low. Gently layer the par-cooked rice overtop, gently spooning into a few spots underneath. Drizzle with the reserved saffron milk and ghee over top; layer with cilantro and cashews. Cover with a lid and cook until the rice is completely cooked, about 15 minutes.
9To serve, gently stir from the bottom, mixing, to avoid breaking the rice.
Disclaimer
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Personal Note
Personal Note