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Vegetable Biryani

Name: Vegetable Biryani
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 6
Ingredients: 1/4 cup (60ml) whole milk; 20 strands of saffron; 2 cups (400g) basmati rice; 2 large yellow or white onions, halved and sliced thinly; 1/4 cup plus 2 teaspoons (70ml) ghee or oil such as grapeseed; 2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume.; 12 dried apricots (125g), chopped; 1/2 cup (70g) whole cashews; 1/4 cup (35g) golden raisins; 10 garlic cloves, grated; 3- to 4-inch piece of fresh ginger, peeled and grated (about 4 tablespoons; 50g); 1 green chile, such as jalapeno or serrano, minced; 1 1/2 teaspoons garam masala; 1 whole star anise pod; 1 teaspoon ground caraway; 1/2 teaspoon ground turmeric; 1/2 cup (120g) plain unsweetened yogurt; 1 small cauliflower, separated into 1/2-inch florets; 1 Yukon gold potato, peeled and diced into 1/2-inch (2.5 cm) cubes; 1 medium carrot, trimmed, peeled, and diced; 1 cup (240ml) water; 1/2 cup (60g) green peas, fresh or frozen; 1 cup fresh cilantro, tender stems and leaves; 1 cup fresh mint, tender stems and leaves; 1/4 cup (60ml) lemon or lime juice; 3 green cardamom pods, lightly cracked; A 2-inch (5cm) stick of cinnamon; 4 cloves; 2 large bay leaves; 2 teaspoons (10ml) rosewater

Prep Time

20m

Cook Time

1h 15m

Total Time

1h 35m

This aromatic Vegetable Biryani recipe combines fragrant basmati rice with a variety of vegetables, nuts, and spices to create a flavorful and satisfying dish. With ingredients such as saffron, ghee, garlic, and ginger, this biryani is a delicious and comforting meal that is perfect for a special occasion or weeknight dinner.

Vegetable Biryani Recipe

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Ingredients

Servings: 6

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1/4 cup (60ml) whole milk

20 strands of saffron

2 cups (400g) basmati rice

2 large yellow or white onions, halved and sliced thinly

1/4 cup plus 2 teaspoons (70ml) ghee or oil such as grapeseed

2 1/2 teaspoons (8g) Diamond Crystal kosher salt, divided, plus more to taste; if using table salt use half as much by volume.

12 dried apricots (125g), chopped

1/2 cup (70g) whole cashews

1/4 cup (35g) golden raisins

10 garlic cloves, grated

3- to 4-inch piece of fresh ginger, peeled and grated (about 4 tablespoons; 50g)

1 green chile, such as jalapeno or serrano, minced

1 1/2 teaspoons garam masala

1 whole star anise pod

1 teaspoon ground caraway

1/2 teaspoon ground turmeric

1/2 cup (120g) plain unsweetened yogurt

1 small cauliflower, separated into 1/2-inch florets

1 Yukon gold potato, peeled and diced into 1/2-inch (2.5 cm) cubes

1 medium carrot, trimmed, peeled, and diced

1/2 cup (60g) green peas, fresh or frozen

1 cup fresh cilantro, tender stems and leaves

1 cup fresh mint, tender stems and leaves

1/4 cup (60ml) lemon or lime juice

3 green cardamom pods, lightly cracked

A 2-inch (5cm) stick of cinnamon

2 teaspoons (10ml) rosewater

2 teaspoons (10ml) pandan (kewra/screwpine) water

Vegetable Biryani

Ingredients

Steps

Nutrition Facts

Vegetable Biryani

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts