Vegetable Biryani

Name: Vegetable Biryani
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1.5 cup basmati rice; 3 tbsp vegetable oil; 1 pinch saffron; 1 pinch turmeric; 0.5 tsp salt; 2.5 cup vegetable broth; 1 cup chopped onion; 2 tsp fresh ginger; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 0.5 tsp ground cinnamon; 1 pinch cayenne pepper; 0.5 cup water; 1 medium carrot; 2 cup small cauliflower florets; 1 medium bell pepper; 1 tomatoes; 0.5 cup frozen fresh peas; 0.333 cup raisins; 0.75 cup canned chickpeas; salt; roasted cashews

A South Asian biryani of chickpeas, basmati rice and coriander, seasoned with saffron and turmeric and baked in the oven. Finish with toasted cashews.

1 hr 30 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
Heat 1 tablespoon oil and add rice; sauté briefly, stirring to coat each grain completely.
2
Add crumbled saffron, turmeric, salt, and vegetable broth. Bring to a boil, cover and reduce heat; simmer for 30 minutes.
30 min
3
Meanwhile, heat remaining 2 tablespoons oil over medium-high heat and sauté the onions for 5 minutes.
5 min
4
Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.
5
Preheat oven to 350. Add 1/2 cup water, carrot, and cauliflower; cover, reduce heat and cook 3 to 4 minutes.
4 min
6
Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed.
7
Season with salt, to taste. Butter a baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice.
8
Cover tightly with foil and bake for 30 minutes. Garnish with toasted cashews.
30 min