Vegetable Biryani

This is one of my FAVORITE Indian Dishes. It's similar to a simple vegetable bake or what I like to call Indian Fried Rice, but with much more flavor; sweet, slightly salty and bold. It yields a good portion and is quick to make.

I've adapted the recipe from Manjula's Kitchen [it can be found by clicking here].

I intially served this dish with a lactose intolerant and nut allergic audience, hence why no yogurt is used and the nuts are left to the side.





Ingredients:

For Rice:

• 1 cup premium basmati rice, brand does not matter
• 2 cups water
• 1/4 teaspoon salt
• 1 tablespoon oil
• 2 pinch saffron
• 2 tablespoons milk

For Vegetable gravy:

• 2 tablespoons oil
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon cumin seed (jeera)
• 4 medium chopped tomatoes
• 2 serrano peppers, chopped finely
• 1 tablespoon fine shredded ginger
• 1 cup yogurt *optional
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric
• 2 cup sliced cauliflower, stalks and leaves included
• 1/2 cup sliced carrots
• 1/2 cup chopped green beans
• 1/2 cup chopped green bell pepper
• 2 tablespoon cashew nuts broken into pieces
• 1 teaspoon salt adjust to taste
• 2 tablespoon chopped  dried mint leaves

For Garnish:

• 1 teaspoon garam masala
• 4 tablespoons of ghee or  melted butter
• 2 tablespoons sliced almonds

Directions

Rice:

1. Wash and rinse the rice several times until the water is basically clear.
2. Let is sit for at least 15 minutes, for fluffier rice 30 minutes.
3. Drain the rice and place into a saucepan along with water, oil and salt.
4. Mix and bring to a boil.
5. Reduce heat and let cook until the rice is tender.
6. While the rice is cooking mix the saffron in warm wilk for about 3-5 minutes.
7. Once rice is cooked, mix in the saffron until every grain is a pale yellow.

     8. Then set aside.


Vegetable And Gravy:

1. Blend tomatoes to make a puree.
2. In a bowl add mix all of your vegetables, ginger, salt, turmeric, chili powder, *if you are including the yogurt and cashews add here 

3. *If you using the yogurt let it marinade for 10-15 minutes.
4. Heat the oil in a saucepan. 
5. Once oil is hot, add asafetida and cumin seeds.
6. After the cumin seeds crack, add the tomato puree, and cook on medium-high heat (adjust according to your stove's settings).

7. Let cook until the oil begins to leave the tomato puree.
8. Add the marinated vegetables to tomato puree.
9. Let it cook covered until the vegetables are tender, but not mushy (10-15 minutes).

Prepare The Biryani:

1. Preheat the oven to 350 degree Fahrenheit.
2. Take baking glass dish 9″ x 9″ or similar in size.
3. Put half of the cooked vegetables into the baking dish.
4. Spread half of the cook rice over vegetables.
5. Then garnish the first layer of the biryani with mint and garam masala (if you like you can add extra cashews or almonds here as well).





6. Pour the remaining vegetables evenly over the rice.
7. Spread remaining rice evenly over vegetables.
8. Sprinkle your almonds over the top and pour your ghee evenly over the surface. 





9. Place in the oven and let it bake for approximately 30 minutes.

This dish is full of spice both flavor and heat and it goes very well with Mint Raita or just plain Indian yogurt.

Enjoy!